Roasted Potato Salad with BBQ Dressing

1. Roast Potatoes and Tomatoes

Preheat your oven to 425 degrees. On a half sheet pan, toss baby potatoes and grape tomatoes with olive oil, salt, and black pepper. Spread them out in a single layer with the potatoes cut side down. Roast for about 45 minutes until the potatoes are golden brown and tomatoes have burst.

2. Prepare Red Onions

Place diced red onions in a small bowl filled with cold tap water to mellow their flavor.

3. Make BBQ Dressing

In a large serving bowl, whisk together barbecue sauce, mayonnaise, lemon juice, honey, mustard, smoked paprika, onion powder, and a pinch of salt.

4. Combine and Serve

After the potatoes and tomatoes have cooled for about 5 minutes, gently mix them into the bowl with the BBQ dressing. Drain the red onions and add them to the salad. Sprinkle with fresh dill just before serving.