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Blue Cheese Potato Salad Recipe

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Blue Cheese Potato Salad

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Serves 6-8 | 


Ingredients:

5 pounds red and white table potatoes, cut into 1-inch pieces
3 tablespoons olive oil
2 teaspoons garlic, minced
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
  1. Preheat the oven to 450 degrees F. Line a large shallow roasting pan with nonstick aluminum foil.
  2. In a large bowl, combine the potatoes, olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, tossing gently to coat. Arrange the potatoes, in a single layer, on the prepared pan. Bake until potatoes are tender and lightly browned, stirring occasionally, for 35 minutes. Remove from the oven and cool.
  3. In a large skillet, melt the butter over medium-low heat. Add the onions; cover and cook for 30 minutes, stirring occasionally. Uncover and add the vinegar. Stir until the vinegar evaporates, about 1 to 2 minutes.
  4. In a large serving bowl, combine the potatoes, onions, remaining salt and pepper and Blue Cheese Dressing. Serve immediately, or cover and refrigerate. Bring to room temperature before serving.
Blue Cheese Dressing
3/4 cup mayonnaise
1 (5-ounce)container container crumbled blue cheese
2 tablespoons sour cream
1 1/2 teaspoons prepared horseradish
1/2 teaspoon ground black pepper
  1. In a small bowl, combine the mayonnaise, blue cheese, sour cream, horseradish, and pepper. Cover, and refrigerate until ready to use. Yields about one cup of dressing.
Main Ingredient: Potatoes
Course: Side
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