Backyard Red Potato Salad
Originally published in Taste of Home June/July 2011, 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.
Originally published in Taste of Home June/July 2011, 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.
- 2 teaspoons sugar
- 1 tablespoon dijon mustard
- 2 tablespoons lemon juice
- 3 tablespoons balsamic vinegar
- 2 garlic cloves minced
- 1/2 teaspoon pepper divided
- 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
- 1/4 cup fresh tarragon minced
- Carbohydrate 27.441349162691 g
- Cholesterol 0 mg
- Fat 3.57731411111111 g
- Fiber 2.92607617822405 g
- Protein 3.53933383335394 g
- Saturated Fat 0.537429077777778 g
- Serving Size 1 1 Serving (161g)
- Sodium 49.0085333333876 mg
- Sugar 24.515272984467 g
- Trans Fat 0.1880667 g
- Calories 149 calories
Step-by-step
- 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.
Thermal Control in Boiling
Standard potato salads rely on heavy mayonnaise dressings to coat starchy bases. This preparation utilizes an acidic vinaigrette instead. Start small red potatoes in cold water rather than boiling water. Cold starting ensures the interior cooks evenly before the exterior disintegrates into mush. Cook the tubers for precisely ten minutes before draining and slicing them in half.
The Chemistry of Direct Heat
Grilling vegetables transforms their flavor compounds through caramelization. Toss the halved potatoes and onion slices in a quarter cup of olive oil, salt, and pepper. Arrange the cut sides directly against the grilling grid over medium heat. Keep the grill covered for eight to ten minutes to trap ambient heat. Watch for distinct browning and tender textures before removing them. Chopping the onions post-grill preserves their structural integrity.
Fresh Herbs versus Dried Equivalents
Fresh minced tarragon delivers volatile aromatic oils that dried leaves lack entirely. Dried herbs contain lower concentrations of these aromatic compounds due to oxidation during processing. Whisk the balsamic vinegar, lemon juice, Dijon mustard, sugar, minced garlic, and remaining oil into an emulsion. Pour this dressing over the warm vegetables immediately. Warm starches absorb liquids much faster than cold ones. Substitute white wine vinegar for balsamic if necessary, though the resulting dressing will lack dark color and sweet undertones.
