Red Potato Salad Goes With Bbq Recipes

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.

Steps:

• For the potatoes: Put the potatoes in a pot with cold water and add the salt. Cover, bring to a boil and cook until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl.
• Fry the bacon in large skillet over medium heat until crisp, 12 to 15 minutes. Remove to a paper towel-lined plate, chop into 1-inch pieces and reserve.
• For the quick-pickled onion: Combine the red wine vinegar, honey, chile flakes and dill in a small bowl and whisk until the honey is completely dissolved. Add 1/2 cup water and the sliced onions. Toss well to combine and submerge the onions. Set aside or transfer to a container with an airtight lid. The quick-pickled onions can be stored in the refrigerator for up to 7 days.
• For the dressing: Mix together the mayonnaise, BBQ sauce, mustard, apple cider vinegar, pepper, Worcestershire and salt in a medium bowl until combined.
• Pour the dressing onto the potatoes, add a third of the pickled onions, two-thirds of the chopped bacon and half the chopped parsley and toss. To serve, garnish with the remaining parsley, bacon and pickled red onions.

Steps:

• Preheat the grill.
• Place the red potatoes in a large saucepan and fill with cold water, covering the potatoes by 2 inches. Bring the water to a boil over high heat. Once the water begins to boil, about 8 minutes, add the sweet potatoes. Return to boil and cook for 8 more minutes. Drain the potatoes and set aside to cool.
• Meanwhile, in a medium bowl, whisk together the mayonnaise, mustard, onion and garlic powders, cayenne and some salt and pepper. When the potatoes are cool to the touch, toss them in the mayonnaise mixture and stir gently to coat.
• Using tongs, place the potato pieces on the hot grill, and cook on all sides long enough to make grill marks, 1 to 2 minutes per side. Handle gently so they don't fall apart.
• In a large bowl, place the Bacon-Green Onion Vinaigrette. As the potatoes are cooked through, remove them from the grill and place the hot potatoes in the bowl with the dressing. Gently toss the potatoes in the dressing to coat completely and serve, warm or cold.
• In a small saute pan, cook the bacon until crisp. Then set aside to cool. Once cooled, pour the bacon and fat into a small bowl along with the olive oil.
• In another small bowl, whisk together the vinegar and mustard. Slowly drizzle in the olive oil-bacon mixture, whisking to emulsify. Add the parsley, green onions and salt and pepper to taste, and whisk to blend.

Steps:

• Main ingredients:.
• 1 large (or two medium) celery sticks, washed and trimmed, finely diced.
• 1/4 medium-sized red onion, finely diced.
• 12 to 15 dollar size red potatoes (i.e. small round red potatoes).
• -Boil in a pot of water until "fork firm" (not fork tender).
• -Place in an ice bath for 5 mins to cool, then pat dry.
• -Cut each potato into quarters.
• Dressing base:.
• 1/2 cup of light mayonnaise (add another quarter cup if you like a creamier texture).
• ¾ teaspoon of celery seed.
• 1½ teaspoons salt.
• 1 teaspoon white pepper (black is also fine).
• ¼ teaspoon of chili or cayenne pepper.
• 3 tablespoons honey.
• 2 tablespoons sweet dill pickle relish (optional).
• ** Whisk these ingredients together.
• Vinaigrette base:.
• 1 tablespoon Dijon mustard.
• 1 tablespoon of honey.
• 1 medium-sized lemon.
• 2 teaspoons of apple cider vinegar.
• 2 tablespoons of olive oil (or extra virgin olive oil).
• 1/8 teaspoon of salt.
• 1/8 teaspoon of white (or black) pepper.
• 1/8 teaspoon of ground thyme.
• ** Whisk these ingredients together.
• Combine ingredients:.
• •In a large bowl, combine the main ingredients and the dressing base, stir together.
• •Then add three (3) tablespoons of the vinaigrette base to the mixture and combine.
• •Taste.
• •Add one (1) tablespoon more of the vinaigrette base, if you want a more "fortified" flavor. (Discard left over vinaigrette or save and use with a green salad).
• •Place in a bowl and let sit in the refrigerator for 30 mins to further cool and allow the flavors combine.