ROASTED POTATO SALAD WITH BLUE CHEESE DRESSING

ROASTED POTATO SALAD WITH BLUE CHEESE DRESSING image

Categories Potato

Yield 12 people

Number Of Ingredients 16

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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

Steps:

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.