Potato salads make the perfect side dish to any meals being picnics, summer barbecues or cookouts.

Yield: 9 servings.

You will need:

Lamb Brand Table Salt, 1 tsp.

Lamb Brand Ground Black Pepper, ½ tsp.

Small potatoes, 2 ½ pounds

Onion, 1 cut into slices

Olive oil, ½ cup

Balsamic vinegar, 3 tbsp. 

Lemon juice, 2 tbsp.

Dijon mustard, 1 tbsp.

Sugar, 2 tsp.

Garlic cloves, 2 (minced)

Fresh tarragon, ¼ cup (minced)

All you have to do is:

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, ¼ cup oil, ½ tsp. salt and ½ tsp. pepper; toss to coat. 

3.Arrange cut sides 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. 

4.Chop onion. Place onion and potatoes in bowl.

5.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. 

6.Serve warm or at room temperature. Refrigerate leftovers.