The Sexy Vegan has got you covered for your ultimate BBQ Week side dish: Oonified BBQ Potato Salad
(Don’t forget to enter our BBQ Week competition: see below for further information!)
BBQ Potato Salad
Serves 6 to 8
2 lbs baby red potatoes
½ cup BBQ sauce, plus 2 teaspoons
¼ cup thinly sliced red onion
½ cup grilled corn kernels
2 tablespoons chopped cilantro
¼ cup vegan mayo
Juice of 1 lime
Salt and pepper to taste
In a steamer basket, steam potatoes 10 to 12 minutes until fork tender. Set aside to cool.
Fire up the Uuni. Cut potatoes in half, and place them in a mixing bowl with ½ cup BBQ sauce. Toss to coat. In a lightly oiled shallow roasting pan, or Uuni Sizzler Pan (working in batches if necessary), spread out an even layer of potatoes.
Slide the pan into the Uuni and close the door. Roast 20 to 30 seconds. Then turn the pan, flip the potatoes, and roast another 20 to 30 seconds. Continue with 1 to 3 more rounds of turns until there are black spots and char marks on the potatoes. Set aside to cool completely.
Once cool, chop them into smaller, bite-sized pieces if desired. Place them in a mixing bowl with 2 teaspoons of BBQ sauce, the red onion, corn, cilantro, mayo, and lime juice. Mix the potato salad and season with salt and pepper to taste.
STAY TUNED FOR MORE OF OUR FAVOURITE BBQ RECIPES.
We’ll be posting new recipes every day during BBQ Week, including recipes from our community pros: Country Wood Smoke, United Q BBQ, BBQ Forte, Butter Wouldn’t Melt & The Sexy Vegan!
Trying out this recipe? Don’t forget to see our other recipes and to share a photo!
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