Source: Taste of Home
1. 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.
2. In a large bowl, combine the potatoes, onion, 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Arrange vegetables, cut side 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.
3. 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.
I used fresh parsley instead of the tarragon.
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Serving Size: 1 Serving (141g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 125 | ||
Calories from Fat: 30 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 421.2mg | 15 % | |
Potassium 612.7mg | 16 % | |
Total Carbohydrate 22g | 6 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 19.7g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 125
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