Lunch: Roasted Potato Salad with Blue Cheese Dressing

A dressed up version of a classic potato side dish.

Ingredients

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, plus 1/2 teaspoon for dressing
1/4 cup butter
1 large onion, chopped
1 tablespoon balsamic vinegar
3/4 cup mayonnaise
1 (5 oz) container blue cheese, crumbled
2 tablespoons sour cream
1 1/2 teaspoons prepared horseradish

Instructions

Preheat oven to 450 °. 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.

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