Roasted Potato Salad With BBQ Dressing
Updated June 22, 2023
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
1 ½ pounds baby potatoes, such as yellow or fingerling, halved (or quartered if large)
1 pint grape tomatoes, halved lengthwise
3 tablespoons olive oil
Kosher salt (Diamond Crystal) and black pepper
½ cup finely diced red onion
1 tablespoon barbecue sauce
1 tablespoon mayonnaise
2 teaspoons fresh lemon juice
2 teaspoons honey
1 teaspoon yellow or Dijon mustard
½ teaspoon smoked paprika
½ teaspoon onion powder
1 packed tablespoon coarsely chopped fresh dill, cilantro or parsley
Nutritional analysis per serving (6 servings)
27 grams carbs; 1 milligram cholesterol; 194 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 4 grams fiber; 452 milligrams sodium; 3 grams protein; 6 grams sugar
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
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.
Have you ever eaten a grape tomato that tasted good? Me neither. Go with cherry tomatoes.
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
This recipe came out so well, and of course gets better when you let it sit overnight. I included an ear’s worth of raw corn as well which was a really nice fresh pop of an addition.
This was easy to make with ingredients I had on hand. I wondered though why I was being directed to roast halved grape tomatoes for 45 minutes. But the NYT rarely steers me wrong so I complied. Sure enough, the tomatoes mostly burned to a cinder. I’ll make this again but next time I’ll add the tomatoes half way through.
My family did not care for this at all and neither did I . . . and I love potato salad. Maybe it was the BBQ flavor that threw us off.