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Roasted Potato Salad with Blue Cheese Dressing

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 30 minutes

Servings: 20


Roasted Potato Salad

  • 5 lbs red potatoes (or white), cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 2 teaspoons garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup butter
  • 1 large onion, chopped
  • 1 tablespoon balsamic vinegar

Blue Cheese Dressing

  • 3/4 cup mayonnaise
  • 1 (5-oz) container blue cheese, crumbled
  • 2 tablespoons sour cream
  • 1 1/2 teaspoons prepared horseradish
  • 1/2 teaspoon black pepper


Roasted Potato Salad

Preheat oven to 450 °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 1/2 teaspoon pepper. Cover, and refrigerate.

Yield: about 1 cup

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