Roasted Potato Salad with Blue Cheese Dressing
Servings: 12
Recipe courtesy Paula Deen. Serve right away, or refrigerate and bring to room temperature before serving.
Ingredients
- 5 lb Potato, red and white table potatoes, 1-inch pieces
- 3 tbsp Olive oil
- 2 tsp Garlic, minced
- 1 1/2 tsp Salt, divided
- 3/4 tsp Black pepper, ground, divided
- 1/4 cup Butter
- 1 Onion, large, chopped
- 1 tbsp Balsamic vinegar
- Paula Deen's Blue Cheese Dressing, 1 recipe
Directions
- Preheat the oven to 450 degrees F and line a large shallow roasting pan with nonstick foil.
- Toss the potatoes with the oil, garlic, 1 teaspoon salt and 1/2 teaspoon pepper and spread in a single layer. Bake until tender and lightly browned, stirring occasionally, 35 minutes. Cool.
- Melt the butter in a large skillet over medium-low heat, add the onions, cover and cook 30 minutes, stirring occasionally. Uncover, add the vinegar and stir until it evaporates, 1 to 2 minutes.
- Combine the potatoes, onions, remaining salt and pepper and the dressing in a large serving bowl.