Backyard Red Potato Salad Recipe
Backyard Red Potato Salad Recipe photo by Taste of Home

Backyard Red Potato Salad Recipe

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I love this recipe because it’s not your typical potato salad. There’s no mayo, so it’s perfect for outdoor picnics, plus it looks just as good as it tastes.—Holly Bauer, West Bend, Wisconsin
TOTAL TIME: Prep: 25 min. Grill: 10 min.
MAKES:9 servings
TOTAL TIME: Prep: 25 min. Grill: 10 min.
MAKES: 9 servings


  • 2-1/2 pounds small red potatoes
  • 1 medium onion, cut into 1/2-inch slices
  • 1/2 cup olive oil, divided
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 2 teaspoons sugar
  • 2 garlic cloves, minced
  • 1/4 cup minced fresh tarragon

Nutritional Facts

3/4 cup: 215 calories, 12g fat (2g saturated fat), 0mg cholesterol, 312mg sodium, 24g carbohydrate (4g sugars, 3g fiber), 3g protein Diabetic Exchanges:1-1/2 starch, 2 fat


  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 minutes. Drain; cool slightly. Cut each in half.
  2. In a large bowl, combine the potatoes, onion, 1/4 cup oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Arrange vegetables, cut side down, on a grilling grid; place on a grill rack. Grill, covered, over medium heat for 8-10 minutes or until vegetables are tender and lightly browned, turning occasionally. Chop onion. Place onion and potatoes in bowl.
  3. In a small bowl, whisk the vinegar, lemon juice, mustard, sugar, garlic and remaining oil, salt and pepper. Add to potato mixture; toss to coat. Sprinkle with tarragon. Serve warm or at room temperature. Refrigerate leftovers. Yield: 9 servings.
Editor's Note: If you do not have a grilling grid, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow any liquid to drain.
Originally published as Backyard Red Potato Salad in Taste of Home June/July 2011, p69

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Reviewed Jul. 13, 2015

"Delicious potatoes. Awesome flavor..."

Reviewed Sep. 1, 2013

"Tasty! Easy to prepare and have ready to finish on the bbq"

Reviewed Sep. 1, 2013


Reviewed Feb. 22, 2013

"This is the best potato side dish ever! I cut the recipe in half...that was a big mistake! I was upset there were not leftovers. I didn't have fresh tarragon, so I used 1 tsp of dried to start out trying since tarragon can be a strong flavor. Next time I'll used the full 2 tsps of dried. I'll be making again in the very near future."

Reviewed Jul. 10, 2012

"Soooo good! I did not have any tarragon, so I left that out. I have made it twice this way and loved it both times, so perhaps next time I'll make sure to actually buy some tarragon!"

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