Roasted Potato Salad with Blue Cheese Dressing
By Paula Deen
- Prep time: 10 minutes
- Cook time: 10 minutes
- Servings: 10
- 5 lbs (or white) cut into 1-inch pieces red potatoes
- 3 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1/2 teaspoon plus 1/2 teaspoon for dressing black pepper
- 1/4 cup butter
- 1 large chopped onion
- 1 tablespoon balsamic vinegar
- 3/4 cup mayonnaise
- 1 (5 oz) container crumbled blue cheese
- 2 tablespoons sour cream
- 1 1/2 teaspoons prepared horseradish
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