Welcome! Subscribe now to view all shows. Login / Learn More
 

More Views

More Views

Roasted Potato Salad with Blue Cheese Dressing Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
12 Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
12 Servings
$ /Serving

Roasted Potato Salad with Blue Cheese Dressing Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
12 Servings
$ /Serving

Ingredients

  • 5 lb red and white table potatoes, cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons salt, divided
  • 3/4 teaspoon ground black pepper, divided
  • 1/4 cup butter
  • 1 large onion, chopped
  • 1 tablespoon balsamic vinegar
  • 3/4 cup mayonnaise
  • 1 5-ounce container crumbled blue cheese
  • 2 tablespoons sour cream
  • 1 1/2 teaspoons prepared horseradish

Preparation

Preheat oven to 450 degrees F. Line a large shallow roasting pan with non-stick aluminum foil.

In a large bowl, combine potatoes, olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, tossing gently to coat. Arrange potatoes in a single layer on prepared pan. Bake for 35 minutes, until potatoes are tender and lightly browned, stirring occasionally. Remove from oven and cool.

In a large skillet, melt butter over medium-low heat. Add onions; cover and cook for 30 minutes, stirring occasionally. Uncover and add vinegar. Stir until vinegar evaporates, about 1 to 2 minutes.

In a large bowl, combine potatoes, onions, and Blue Cheese Dressing. Serve immediately, or cover and refrigerate. Bring to room temperature before serving.

Blue Cheese Dressing:

In a small bowl, combine mayonnaise, blue cheese, sour cream, horseradish, and pepper. Cover, and refrigerate.

Yield: about 1 cup

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product

Preparation

Preheat oven to 450 degrees F. Line a large shallow roasting pan with non-stick aluminum foil.

In a large bowl, combine potatoes, olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, tossing gently to coat. Arrange potatoes in a single layer on prepared pan. Bake for 35 minutes, until potatoes are tender and lightly browned, stirring occasionally. Remove from oven and cool.

In a large skillet, melt butter over medium-low heat. Add onions; cover and cook for 30 minutes, stirring occasionally. Uncover and add vinegar. Stir until vinegar evaporates, about 1 to 2 minutes.

In a large bowl, combine potatoes, onions, and Blue Cheese Dressing. Serve immediately, or cover and refrigerate. Bring to room temperature before serving.

Blue Cheese Dressing:

In a small bowl, combine mayonnaise, blue cheese, sour cream, horseradish, and pepper. Cover, and refrigerate.

Yield: about 1 cup

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product