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Backyard Red Potato Salad

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

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

Directions

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

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