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Backyard Red Potato Salad Recipe

Backyard Red Potato Salad Recipe

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. YIELD: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


  • 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.

Recipe Note

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.

Nutritional 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.

Reviews for Backyard Red Potato Salad

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LOVERIBS User ID: 6519972 229513
Reviewed Jul. 13, 2015

"Delicious potatoes. Awesome flavor..."

Kasha User ID: 179140 179801
Reviewed Sep. 1, 2013

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

Kasha User ID: 179140 184958
Reviewed Sep. 1, 2013


justmbeth User ID: 1196484 179718
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."

rharkless User ID: 1200027 118236
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!"

olenal User ID: 6138527 124034
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!"

thudspeth User ID: 5767684 195486
Reviewed Jul. 13, 2011

"My family loved this recipe! I have made it three times so far this summer...definitely a keeper!"

BrittneyR User ID: 5831536 178455
Reviewed Jul. 13, 2011

"Left out the tarragon because I didn't have any. Great recipe! Loved the flavors!"

David58 User ID: 5692060 193785
Reviewed Jul. 9, 2011

"I saw this in the June/July issue of ToH. I made it last night, and it turned out great. One of things that appealed to me, was that I had all but one of the ingredients on hand."

stacy051177 User ID: 5419988 179717
Reviewed Jun. 27, 2011

"This is a great salad recipe. It was very easy to make. I would recommend this to anyone who is looking for something other than the traditional summer potato salad to make."

lid0n28 User ID: 2606913 193784
Reviewed Jun. 26, 2011

"very good recipe. hot or cold the next day"

pamdevone User ID: 3875916 192404
Reviewed May. 24, 2011

"This potato salad was very flavorful, I enjoyed it at room temperature."

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