A new recipe that I tried back in June around the time of my husband's birthday, and also again earlier this week - Backyard Red Potato Salad. We loved it! It goes well as a side dish when grilling steak, or as we had this week, grilled pork chops.
Backyard Red Potato Salad
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
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 some type of grilling grid or pan; place on a grill rack. Grill, covered, over medium heat for 8-10 minutes or until vegetables are tender and lightly browned, turning occasionally. 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.
Yield: 9 servings