BACKYARD RED POTATO SALAD

Backyard Red Potato Salad image

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

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 9 servings.

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 215 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 312mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges