ROASTED POTATO SALAD WITH BARBECUE DRESSING

Roasted Potato Salad With Barbecue Dressing image

Provided by Eric Kim

Time 1h

Yield 6 servings

Number Of Ingredients 13

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1 1/2 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
1/2 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
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1 packed tablespoon coarsely chopped fresh dill, cilantro or parsley

Steps:

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.