Roasted Potato Salad With BBQ Dressing Recipe (2024)

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

Made this to rave reviews. Replaced red onion with Visalia and roasted tomatoes for 20 min (45 would have reduced them to ash), but loved the BBQ tang with the crisp roasted spuds.

After trying (and disliking) many BBQ sauces over the years, I stumbled across Stubb's. It's made without corn syrup and is gluten-free; our favorite is the Smoky Mesquite. I've found loads of different ways to use it including this recipe!

Have to chuckle over the comments about how someone hates this, heartily dislikes that, or (so eloquent), “ew.” Hey, it’s not all about, although you are fortunate to go through life with such delusions.

Delicious! Based on others' notes, I roasted the potatoes for 25 mins. then added tomatoes for the last 20 mins and they came out perfectly. I didn't have onion powder so used a minced garlic clove instead. Love the idea of soaking onion in vinegar to quick pickle. Big hit at my house and will definitely add to the rotation.

Made this and cut the oil in half to make it work on my current eating regimen. Didn’t miss it. I’m not sure about roasting the tomatoes so long. I ended up with mostly tomato skins…. Next time I’ll roast them in their own pan and consider taking them out earlier. Otherwise, yummy.

The grape tomatoes from our garden are very tasty, and they don't split like the cherry ones do.

Added peaches at the end. Delicious way to use up the august garden explosion of cherry tomatoes

I made this tonight. It was well received and tasted great. I soaked the red onions in vinegar instead of water, which added nice flavor to the salad.

Loved this, entire batch was polished off first pass.I soaked the red onion in red wine vinegar and they were a great zip to it

all home-grown tomatoes taste great. The reason the recipe calls for grape tomatoes is that the the same commercial plague that destroyed the taste of regular store-bought tomatoes now infects store-bought cherry tomatoes, While no brandywines, store-bought grape tomatoes still retain tomato-like flavor. A test: rub the stem end of the tomato. Does it smell strongly of tomato? It will taste like a tomato.

I made it with sweet potatoes and it was equally delicious. Used freshly harvested parsley because I had it.

The statements of dislikes were part of adaptations or requests for substitutions which I, at least, find to be the best part of the comments section.One definition of eloquent is 'clearly expressing or indicating something'. I think 'ew' clearly expressed that person's dislike for the tomatoes in the recipe.

This was excellent! Soaked the red onion in some rice wine vinegar as suggested (also added salt and a pinch of brown sugar to soak). Forgot to add the lemon juice. Served with some bbq chicken. I could easily have devoured it all in one sitting. Looking forward to seeing how it tastes tomorrow.

Made as written and it was a huge hit at our weekend cookout. Many comments about not roasting the tomatoes for the entire time so they don't fall apart. But the tomatoes falling apart and becoming extremely jammy is the whole point and a huge part of the flavor in this. Doubled the recipe for a party of 12 and should have tripled. Even my husband who grew up on a potato farm and is extremely particular about potato salad loved this in lieu of the standard mayo laden recipe.

I thought that this recipe was perfect. Outside of roasting the potatoes for 20 minutes without the tomatoes and then adding them, I followed the recipe exactly and was thrilled with the results. Thank you Eric Kim.

I should add that I used Bachan's Japanese barbecue sauce (as recently featured in the NYTimes) and it was really a perfect addition.

Followed the recipe with two exceptions. Used a shallot so there was no need to soak the red onion and garnished with parsley, not dill.My husband loved it. Since we gave up meat and poultry, he’s missed the flavor of barbecue. This filled that void.I liked it, too, and it’s easy. I will make it again.

Stellar success. I did roast the tomatoes and potatoes together resulting in a sun-dried tomato taste/texture, which we loved. Yukon Gold potatoes which I cut in half or quarters. Delish. I always make extra dressing whenever I make a recipe and in this case I used it all. I also pickled the onions in rice vinegar which I had on hand...thanks for the pro-tip fellow cooks! I look forward to making this again. Such a savory diversion from traditional potato salad.

I made this dish for July 4th. I soaked the red onion in rice wine vinegar and added the tomatoes half through the roasting potato phase - as suggested in other reviews. The mild bbq flavor will go well with our burgers later today! Next time, I will try it with sundried tomatoes (or perhaps not halve the grape tomatoes) since I think the tomatoes were still too sloppy for the recipe.

Made as is, and this was a huge hit. Some reviews say otherwise, but the tomatoes benefit from at least 35-40 minutes in the oven because they become very jammy and the flavor gets concentrated. The diced red onion adds great flavor and a nice crunch. One thing is that this recipe is best day of - after a night in the fridge the potatoes didn’t have the same creamy texture.

I really loved this. The tomatoes mostly fell apart but it gave the salad a nice jamminess. I added all the red onions into the salad as opposed to garnishing with some. I also used double the amount of dill called for. It was a hit and I can’t wait to make it again! Perfect summer side for a night of grilling.

I made this for a garden club meeting...people liked it, and with the leftovers today I fried them ( not the gardeners) in a little oil.Deilcious.

we soaked the onions in pickle brine the second time we made this instead of vinegar! also great!

I was so sure I had everything. And then discovered I had used up the Ray's BBQ sauce. I subbed the only possible alternative I had - Gochujang - and held my breath. It was darn good but spicy!

45 minutes was way too long for my batch. After 35 the tomatoes had turned black. Should have taken them out after 30 minutes.

I parboiled the mini potatoes until they were nearly cooked and reduced the oven time to 30 minutes. The tomatoes were perfect then. One note: this was delicious right out of the oven. We had a tiny bit leftover the next day and it was most definitely NOT delicious. Next time we’ll eat it all the first night.

I didn't have any tomatoes but followed the rest of the recipe to a T. I actually made this the day ahead of a Memorial Day picnic and served it cold and received many compliments. The only thing I would change is thinly slice the onion instead of dicing - the onions all seemed to end up in the bottom of the bowl.