Shelly's Recipe

ROASTED POTATO SALAD WITH BLUE CHEESE DRESSING - Paula Deen

Category: Potato Salads

5 lbs red and white table potatoes, cut into 1-inch pieces
3 tbsp olive oil
2 tsp minced garlic
1 1/2 tsp salt, divided
3/4 tsp ground black pepper, divided
1/4 cup butter
1 large onion, chopped
1 tbsp balsamic vinegar
Blue Cheese Dressing, recipe follows

Preheat the oven to 450. Line a large shallow roasting pan with foil.

In a large bowl, combine the potatoes, olive oil, garlic, 1 tsp salt, and 1/2 tsp 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. Serves 12

Blue Cheese Dressing:
3/4 cup mayonnaise
1 (5-oz) container crumbled blue cheese
2 tbsp sour cream
1 1/2 tsp prepared horseradish
1/2 tsp ground black pepper

In a small bowl, combine the mayonnaise, blue cheese, sour cream, horseradish, and pepper. Cover, and refrigerate until ready to use.