Roasted Potato Salad With Blue Cheese Dressing

Name: Roasted Potato Salad With Blue Cheese Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds red and white table potatoes, cut into 1-inch pieces; 3 tablespoons olive oil; 2 teaspoons minced garlic; 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 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.; Yield: about 1 cup

Servings: persons

5 pounds red and white table potatoes, cut into 1-inch pieces
3 tablespoons olive oil
2 teaspoons minced garlic
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 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.
Yield: about 1 cup

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.

1074

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 5 pounds red and white table potatoes, cut into 1-inch pieces, 3 tablespoons olive oil, 2 teaspoons minced garlic, 1 1/2 teaspoons salt, divided, and more.

Yes, Roasted Potato Salad With Blue Cheese Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!