Tuck’s Potato Salad is a family favorite. Small Yukon golds are grilled with onions and peppers and tossed in a garlicky balsamic dijon dressing. Perfect as a side dish to kebabs, grilled chicken or steak. Serves 12+.

Tuck's potato salad in a cream bowl.

Tuck’s Potato Salad comes from my mom’s recipe box.

Recently my sister Julie and her husband Jeff, along with Pat and I, went to my mom’s for a low key dinner. We all brought our own kebabs to grill over my mom’s wood fire grill. It was amazing. I also brought this salad, julie brought this incredible berry crisp and my mom made her Tuck’s potato salad. It was a feast!

I don’t remember having this potato salad before that night, although I remember my mom making it (weird, I know). Needless to say, after my first bite I immediately asked her for the recipe. And then turned to my sister, with my palm out for her berry crisp.

Tuck's potato salad with a sprinkle of green onion.

Tuck’s potato salad is mayo-less side dish. In it, petite Yukon gold potatoes, red pepper and onions are grilled and tossed with fresh minced parsley and a homemade dijon balsamic dressing. It’s delicious served warm or at room temperature. And if you’re feeling a little extra, I think it would be great with a little chopped bacon in it too.

tuck's potato salad ingredients

To Make Tuck’s Potato Salad You Will Need:

  • baby Yukon gold potatoes
  • red onion
  • vidalia onion
  • a red bell pepper
  • parsley
  • balsamic dressing (see below)
  • kosher salt
  • freshly ground black pepper
  • green onions

The dressing is simple. You’ll need 1/4 cup olive oil, 1/4 cup balsamic vinegar, 1 tablespoon dijon mustard, 1 tablespoon minced fresh garlic and juice of 1/2 a lemon.

add all ingredients into a jar

Add all of that to a jar or container with a tight fitting lid.

shake the dressing to combine.

Shake well to combine. Set aside while you make the potato salad.

red bell pepper, red onion and vidalia onion sliced

Preheat your grill to 400°.

Meanwhile, cut the “cheeks” off of the red pepper and peel the outer tough layers of the onions. Cut the onions into 1/2-inch thick slices and spray all sides of the vegetables with olive oil spray.

potato skewers

Next cut the baby potatoes in half (thirds if larger) and thread onto metal skewers spray all sides with olive oil spray.

Fun fact: the metal of the skewer will conduct some of the grills heat, cooking the inside of the potatoes while they’re on the grill.

grilling potatoes

Place the potato skewers down onto your preheated grill.

grilling potatoes, onion and pepper

Make sure you have room for your peppers and onions too!

grill marks on onions and peppers

Grill and turn the potatoes, peppers and onions as they develop grill marks.

grilled potatoes on metal skewers

Check the potatoes for doneness by inserting a fork into the larger potatoes. If the fork glides in effortlessly, they are done.

grilled potatoes on skewers

Transfer the grilled potatoes to a rimmed baking sheet as they come off the grill.

And move the grilled peppers and onions to a cutting board.

chopped grilled pepper and onions

Give the grilled onions and peppers a rough chop.

grilled potatoes, pepper, onions and chopped parsley in glass bowl.

Once the potatoes skewers are safe to handle, slide the potatoes off and into a large mixing bowl. To them, add the chopped peppers, onions and 2 tablespoons minced fresh parsley.

pour in dressing.

Lastly, pour in all of the balsamic dressing.

season with kosher salt and black pepper

And then season generously with kosher salt and freshly ground black pepper, to taste.

tossed salad ingredients in bowl.

Toss well to combine.

Tuck's potato salad in a cream stone bowl.

Serve warm with a sprinkle of sliced green onions.

close up of Tuck's potato salad.

Warm and tangy and SO delicious. It makes about 1o cups so it’s great for serving a large crowd or for leftovers.

Simple. Colorful. Delicious. Everything you could want in a potato salad.

side shot of Tuck's potato salad in a cream bowl.

Enjoy! And if you give this Tuck’s Potato Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Tuck's potato salad in a cream bowl with grey wood serving spoons

Tuck's Potato Salad
Yield: Serves 12+

Tuck's Potato Salad

Tuck's Potato Salad is a family favorite. Small Yukon golds are grilled with onions and peppers and tossed in a garlicky balsamic dijon dressing. Perfect as a side dish to kebabs, grilled chicken or steak.

Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes

Ingredients

FOR THE DRESSING:

  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon finely minced garlic
  • juice of 1/2 lemon

FOR THE POTATO SALAD:

  • 3 pounds baby Yukon gold potatoes, halved or cut into thirds if large
  • 1 red bell pepper, cheeks of the vegetable removed
  • 1 vidalia onion, sliced into 1/2-inch thick slices
  • 1 red onion, sliced into 1/2-inch thick slices
  • olive oil spray
  • 2 tablespoons minced fresh parsley
  • 4 green onions, thinly sliced (dark and light green parts only)

Instructions

  1. In a glass jar or container with a tight fitting lid, measure and add the olive oil, balsamic vinegar, mustard, garlic and lemon juice. Shake well to combine and set aside.
  2. Preheat your grill to 400°.
  3. Thread potato halves onto metal skewers. Place skewers onto a rimmed metal baking pan and spray all sides with olive oil. Along with both sides of the cut red bell pepper and onion slices.
  4. Once your gril has preheated, place down the skewers, onion slices and pepper. Close the grill and cook for about 12 to 15 minutes, turning halfway through. Adjust the heat to avoid burning. Once the bigger potatoes can easily be pierced by a fork, remove and let cool for about 5 minutes.
  5. Meanwhile, chop the onions and red pepper.
  6. Once the skewers are cool enough to handle, slide the potatoes off and into a mixing bowl. Add in the chopped pepper, onions and minced fresh parsley.
  7. Pour in all of the dressing and season generously with kosher salt and freshly ground black pepper to taste. Taste test and adjust if necessary.
  8. Toss well to combine before transferring to a serving dish and sprinkle with sliced green onions.
  9. Serve warm or at room temperature.

Nutrition Information:

Yield:

12

Serving Size:

3/4 cup

Amount Per Serving: Calories: 191Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 66mgCarbohydrates: 32gFiber: 4gSugar: 7gProtein: 4g

All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.