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

Backyard Red Potato Salad Recipe

Publisher Photo
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

Ingredients

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

Directions

  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

Nutritional Facts

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

Reviews for Backyard Red Potato Salad

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Sep. 1, 2013

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

MY REVIEW
Reviewed Sep. 1, 2013

"Tasty!"

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
Reviewed Aug. 7, 2011

"FANTASTIC! I hate mayo so most potato salad recipes are out (and have limited shelf life outside). I took this to a pig roast and by the time I got to it, it was almost gone! I will make again... I think next time I will add red peppers as well (they would be great in this marinade). Yummy!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT