Hold the mayo (and added fat): This version of the classic cookout side is light, fresh, and tangy, with plenty of flavor from fresh herbs.
2 pounds baby red skinned potatoes
1 red onion, sliced into 1/2-inch slices
2 tablespoons chopped parsley
1/2 cup chopped dill
2 tablespoons minced chives
3 green onions, chopped
1/2 cup olive oil
2 tablespoons grainy mustard
3 tablespoons apple cider vinegar
2 tablespoons honey
1/2 teaspoon pepper
1. Add potatoes to a large pot and cover with salted cold water. Bring to a boil and turn down to a simmer for 7 minutes. Drain and let cool. Once cool enough to handle, cut in half and drizzle with vegetable oil and a sprinkling of pepper.
2. Preheat grill to medium heat (400 to 425 degrees). Clean and oil grates. While grill is preheating, make dressing. In a bowl, whisk all ingredients. Set aside. In a separate bowl combine all herbs. Set aside.
3. Grill onion slices about 5 minutes per side until charred and slightly softened. While onions are grilling, grill potatoes cut-side-down for 4 to 5 minutes. Flip and cook another 3 minutes. Transfer to a large bowl and add herbs. Stir to combine.
4. Remove grilled onions and roughly chop. Add to grilled potatoes and herbs. Add half the dressing, mixing well without breaking up potatoes too much. Taste for flavor, adding more dressing if needed by the tablespoon. Serve warm or at room temperature.
Nutrition score per serving: 281 calories, 15g fat (2g saturated), 36g carbs, 3g protein, 4g fiber, 66mg sodium
Recipe courtesy of Megan Mitchell, host of Grill Next Door