Sunday, August 25, 2013

[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


  • 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;

No comments:

Post a Comment