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Backyard Red Potato Salad Trial: Gluten-free, Dairy-free, Nut-free

August 31, 2012

I am hesitant to give Joseph mayonnaise, due to his positive test to eggs. When we’ve offered it to him, he’s never been interested in eating it. So, when I came across a recipe for a potato salad that didn’t use mayonnaise in Taste of Home, I decided to try it out.

The Changes

This recipe is naturally Joseph-safe. I did cut everything in half for our smaller family.

The Method

Boil the potatoes for ten minutes. Cut them up into chunks and place them in a bowl with the onion. Toss with oil, salt, and pepper (actually, some oil, salt, and pepper was supposed to go in the dressing in the end to, but I forgot. So this version doesn’t have them divided). Place them on the grill. I decided not to use a grill pad, since my electric grill has such small holes.

Grill for about ten minutes, until the vegetables are tender and lightly browned. Remove from heat and chop the onions.

Mix together vinegar, lemon juice, mustard, sugar, and garlic. Pour over the potatoes and toss. Sprinkle with tarragon.

Backyard Red Potato Salad

Adapted from Taste of Home

Gluten-free, Dairy-free, Nut-free


  • 1 1/4 pounds red potatoes
  • 1/2 onion, cut into 1/2″ pieces
  • 2 Tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 1/2 teaspoons basalmic vinegar.
  • 1 Tablespoon lemon juice
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 2 Tablespoons minced fresh tarragon

Place potatoes in a pot and cover them with water. Bring to a boil and cook for 10 minutes. Cut each into pieces 1 1/2″ cubed.

In a large bowl, combine potatoes, onion, oil, salt, and pepper. Toss until well coated. Place on a grill over medium heat. Cover and cook for 10 minutes, turning occasionally, until tender and light brown. Remove from heat, and chop the onion.

In a small bowl, mix together vinegar, lemon juice, sugar, and garlic powder. Pour over the potatoes and toss. Sprinkle with fresh tarragon.

Makes four servings

What I Thought

This had a bit of an odd taste to it. The tarragon and vinegar combination just seemed off to me. Maybe remembering the oil, salt, and pepper in the dressing would have helped, but I doubt it. My husband also didn’t care as much for it. Both kids refused to touch it. So I won’t be doing this again.

2 Comments leave one →
  1. August 31, 2012 10:24 am

    It’s so frustrating to get excited about a new recipe then to have it fail. I feel your pain. It’s so worth the try though to have a new dish to serve that’s safe. Keep trying!

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