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
Preheat the oven to 450 degrees F. Line a large shallow roasting pan with nonstick aluminum foil.
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.
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.
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
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.
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Blue Cheese Potato Salad
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
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
Directions:
Preheat the oven to 450 degrees F. Line a large shallow roasting pan with nonstick aluminum foil.
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.
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.
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
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.
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