Roasted Potato Salad With Barbecue Dressing
If barbecue potato chips were a salad, then this would be it. It’s hard to pick which component of this picnic dish is the greater star: the crispy roasted potatoes or the smoky, paprika-tinged barbecue sauce dressing. Bejeweled with crunchy red onions, which are soaked in water to mellow their bite, and showered with fresh dill, this colorful side dish is the savory crowd-pleaser you’ll want to bring to any cookout or potluck.
- Serves: 6 persons
- 1 ½pounds 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
Step 1Heat 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 2Roast, stirring once halfway through, until the potatoes are golden brown and crispy, and the tomatoes have burst and shriveled, about 45 minutes.
Step 3While the potatoes are roasting, fill a small bowl with cold tap water and add the red onions to soak and mellow out.
Step 4In 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.