Roasted Potato Salad with Caramelized Onions and Blue Cheese Dressing

potato salad with caramelized onions and blue cheese
Roasted Potato Salad with Caramelized Onions and Blue Cheese Dressing
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  1. 4 pounds red, white, and purple potatoes, cut into 1-inch pieces
  2. 4 tablespoons olive oil, divided
  3. 2 teaspoons minced garlic
  4. 2½ teaspoons salt, divided
  5. ¾ teaspoon ground black pepper, divided
  6. ¼ cup butter
  7. 1½ pounds onions, thinly sliced
  8. 1 (4-ounce) container crumbled blue cheese
  9. ¾ cup mayonnaise
  10. 2 tablespoons sour cream
  11. 2 teaspoons prepared horseradish
  12. Garnish: chopped fresh parsley
  1. Preheat oven to 450°. Line a large rimmed baking sheet with aluminum foil.
  2. In a large bowl, toss together potatoes, 2 tablespoons olive oil, garlic, 2 teaspoons salt, and ½ teaspoon pepper. Arrange in a single layer on prepared pan.
  3. Bake, stirring occasionally, for 35 to 40 minutes or until potatoes are tender and lightly browned.
  4. Meanwhile, in a large skillet, melt butter with remaining 2 tablespoons oil over medium heat. Add onions, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper. Cook, stirring frequently, for 30 to 35 minutes or until onions are caramel colored.
  5. In a large bowl, stir together blue cheese and remaining 3 ingredients. Add potatoes and onions, stirring to combine. Cover and refrigerate until ready to serve. Garnish with parsley, if desired.
Paula Deen Magazine