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Roasted Potato Salad With Barbecue Dressing
By Eric Kim
YIELD6 servings
TIME1 hour
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Roasted Potato Salad With Barbecue Dressing
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
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.
Cooked 733 ratings
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
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PREPARATION
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.
Roast, stirring once halfway through, until the potatoes are golden brown and crispy, and the tomatoes have burst and shriveled, about 45 minutes.
While the potatoes are roasting, fill a small bowl with cold tap water and add the red onions to soak and mellow out.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1086g) | ||
Recipe Makes: 1 | ||
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Calories: 1418 | ||
Calories from Fat: 544 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 60.4g | 81 % | |
Saturated Fat 13.7g | 68 % | |
Monounsaturated Fat 21.6g | ||
Polyunsanturated Fat 9.1g | ||
Cholesterol 185.8mg | 57 % | |
Sodium 631mg | 22 % | |
Potassium 3592.7mg | 95 % | |
Total Carbohydrate 165.5g | 49 % | |
Dietary Fiber 17.1g | 69 % | |
Sugars, other 148.4g | ||
Protein 57.1g | 82 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1418
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