Backyard Red Potato Salad

Categories: Salad- Salad Dressings- Slaw

Ingredients

• 2 1/2 lbs. small red potatoes
• 1 medium onion, cut into 1/2-inch slices
• 1/2 cup olive oil, divided
• 1 tsp. salt, divided
• 1/2 tsp. pepper, divided
• 3 Tbsp. balsamic vinegar
• 2 Tbsp. lemon juice
• 1 Tbsp. Dijon mustard
• 2 tsp. sugar
• 3 garlic cloves, minced
• 1/4 cup minced fresh tarragon

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 tsp. salt and 1/4 tsp. pepper; toss to coat. Arrange cut sides down on a grilling grid; place on a grill rack. Grill, covered, over medium heat for 8 to 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.

4. 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.

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