Backyard Red Potato Salad

By á-37037

Ingredients

• 2 teaspoons sugar
• 1/2 cup olive oil, divided
• 1/2 teaspoon pepper, divided
• 1 teaspoon salt, divided
• 1 medium onion, cut into 1/2-inch slices
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 1 tablespoon Dijon mustard
• 2-1/2 pounds small red potatoes
• 1/4 cup minced fresh tarragon
• 3 tablespoons balsamic vinegar

Preparation

Step 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.

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; toss to coat. Sprinkle with tarragon. Serve warm or at room temperature. Refrigerate leftovers.

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.