[Backyard Red Potato Salad]

With 47 family members coming over for a BBQ ... THIS was the perfect new recipe to try.  Honestly .... KILLER good.

• 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 cut
• sides 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;