Roasted Potato Salad With BBQ Dressing
Updated June 23, 2023
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds baby potatoes, such as yellow or fingerling, halved (or quartered if large)
- 1pint grape tomatoes, halved lengthwise
- 3tablespoons olive oil
- Kosher salt (Diamond Crystal) and black pepper
- ½cup finely diced red onion
- 1tablespoon barbecue sauce
- 1tablespoon mayonnaise
- 2teaspoons fresh lemon juice
- 2teaspoons honey
- 1teaspoon yellow or Dijon mustard
- ½teaspoon smoked paprika
- ½teaspoon onion powder
- 1packed tablespoon coarsely chopped fresh dill, cilantro or parsley
Nutritional analysis per serving (6 servings)
194 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 3 grams protein; 452 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. On a half sheet pan, toss the potatoes and tomatoes with the olive oil, ½ teaspoon salt and ½ teaspoon pepper, and spread in an even layer.
- Step 2
Roast, stirring once halfway through, until the potatoes are golden brown and crispy, and the tomatoes have burst and shriveled, about 45 minutes.
- Step 3
While the potatoes are roasting, fill a small bowl with cold tap water and add the red onions to soak and mellow out.
- Step 4
In a large serving bowl, stir together the barbecue sauce, mayonnaise, lemon juice, honey, mustard, paprika, onion powder and ¼ teaspoon salt until smooth. When the potatoes and tomatoes are done roasting, let them cool for 5 minutes, then transfer to the bowl with the dressing. Drain the red onions and add half to the bowl. Gently toss to combine. Taste for seasoning, adding more salt and pepper as desired. Garnish with the remaining red onions and the fresh dill, and serve.
Private Notes
Comments
Have you ever eaten a grape tomato that tasted good? Me neither. Go with cherry tomatoes.
I don't understand why people keep putting their onions in water. Soaking them in rice vinegar (a more mellow vinegar than most) not only mellows the onion flavour (without making them tasteless) it gives the recipe a nice tang.
I made this last weekend. Chose cilantro over dill. I personally really enjoyed it. Plus i made double what the recipe called for. Took to a cook out at work. It was diffrent and it was a hit
I’m not a big potato salad fan, and this was fantastic! Next time I’m going to add bacon because, why not? I did Italian parsley and love the earthiness it gave, but follows everything else to the tea. I use it as a Fourth of July side and everyonekept talking about it during the meal and after.
I have been making this now for several years, and it is always a hit, especially accompanying something from the smoker or grill. If you expect it to serve six, though, you need to double it, or you will find yourself with a disappointingly skimpy amount. The one thing I have always questioned about the recipe is its instruction to roast, "until the tomatoes have burst," which they don't do because you already cut them in half! Doesn't affect the final product, though, just a curiosity.
This recipe is a keeper. I often go to NYTimes Cooking when I want to make something using just with what I have at home. I had everything on hand except for BBQ sauce, used 1 T. ketchup + 1 T. hoisin sauce and a couple of shakes of jalapeno sauce instead. Otherwise followed the recipe exactly and used Italian parsley to garnish. I'd never soaked diced red onion before and liked the result. Delicious and the dressing is surprisingly addicting.