Grilled Red Potato Salad with Balsamic Vinaigrette
This vibrant red potato salad features tender, grilled potatoes and onions tossed in a tangy balsamic vinaigrette with fresh tarragon. The perfect balance of flavors and textures, making it a delightful side dish for picnics, barbecues, and summer gatherings.
Instructions
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1
Place the potatoes in a large saucepan, cover with water, and bring to a boil. Reduce heat, cover, and cook for 10 minutes until tender. Drain and let cool slightly, then cut each potato in half.
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2
In a large bowl, combine the potatoes, onion slices, 1/4 cup of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Toss to coat. Arrange the vegetables, cut-side down, on a grill grid and place on a grill rack. Grill over medium heat for 8-10 minutes, turning occasionally, until the vegetables are tender and lightly browned. Chop the grilled onion and add it to the bowl with the potatoes.
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3
In a small bowl, whisk together the balsamic vinegar, lemon juice, Dijon mustard, sugar, minced garlic, and the remaining olive oil, salt, and pepper. Pour the vinaigrette over the potato and onion mixture and toss to coat. Sprinkle with the minced fresh tarragon. Serve the salad warm or at room temperature. Refrigerate any leftovers.
Nutrition Information
Per serving (based on 6 servings)
Nutrition information is automatically calculated and should be considered an estimate.
