We love potato salad and there are really some many ways to prepare a potato salad. Today we were inspired by the NY times version with a BBQ sauce dressing which gives this potato salad a whole new twist. We added some kale as it seems to fit perfectly with this more "meaty" version of potato salad. Our could also add some capers and cooked salmon or tuna to turn it into a meal or lave it as is for an amazing side dish.
INGREDIENTS
800g baby potatoes cut into cubes
200g cherry tomatoes
3-4 tablespoons olive oil
Salt and black pepper
1/4 cup finely diced red onion
1 tablespoon mayonnaise
2 tablespoon barbecue sauce
1 teaspoons fresh lemon juice
1 teaspoon lemon zest
2 teaspoon Dijon mustard
1 teaspoon smoked paprika
4 kale leaves torn of the stem and thinly sliced
juice of half a lemon
chopped cilantro for garnish
PREPARATION
Preheat oven to 210 degrees. On a lightly oiled baking pan add cut potatoes and tomatoes and drizzle with additional olive oil, pinch of salt and fresh black pepper. Toss to coat and spread out to even layer.
Roast for around 15 minutes, take out and toss and cook another 15-2o min or until potatoes are crispy and golden and the tomatoes have burst.
Add the cut kale to a small bowl and message in the lemon juice of half a lemon, set aside
In another small bowl add the mayonnaise, bbq sauce, lemon juice, mustard, paprika, salt and pepper. Stir to combine.
Once the potatoes and tomatoes are ready take out of the oven and let cool for 5-10 minutes. On a serving plate add kale and spread out and cover with potatoes and tomatoes and toss, sprinkle on onion and cilantro and drizzle on the bbq dressing and serve,
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