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.
Course Side Dishes
Cuisine American
Keyword cookout recipe, mayo free, potato salad, side dish
Prep Time 25 minutesmins
Cook Time 15 minutesmins
Total Time 40 minutesmins
Servings 12Servings
Calories 191
Author Laurie McNamara
Ingredients
FOR THE DRESSING:
1/4cupolive oil
1/4cupbalsamic vinegar
1tablespoondijon mustard
1tablespoongarlicfinely minced
1/2lemonjuiced
FOR THE POTATO SALAD:
3poundsbaby Yukon gold potatoeshalved or cut into thirds if large
1red bell peppercheeks of the vegetable removed
1vidalia onionsliced into 1/2-inch thick slices
1red onionsliced into 1/2-inch thick slices
olive oil spray
2tablespoonsparsleyminced
4green onionsthinly sliced (dark and light green parts only)
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.
Preheat your grill to 400℉ (or 200℃).
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.
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.
Meanwhile, chop the onions and red pepper.
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.
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.
Toss well to combine before transferring to a serving dish and sprinkle with sliced green onions.