Roasted potato salad with blue cheese dressing

  • Preparation Time15 mins
  • Cooking Time65 mins
  • Serves12
  • DifficultyEasy
2 1/2kg red and white table potatoes, cut into 2 1/2cm pieces
3 tbsps olive oil
2 tsps minced garlic
1 1/2 tsps salt, divided
3/4 tsp ground black pepper, divided
60g butter
1 large onion, chopped
1 tbsp balsamic vinegar
Blue cheese dressing, recipe follows

For the blue cheese dressing

180ml mayonnaise
1 (150g) container blue cheese, crumbled
2 tbsps sour cream
1/2 tsp ground black pepper
1 1/2 tsps prepared horseradish
1) Preheat the oven to 220C/Gas 8. Line a large shallow roasting tray with non-stick aluminium 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 tray. Bake until the potatoes are tender and lightly browned, about 35 minutes, stirring occasionally. 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 1-2 minutes.

4) In a large serving bowl, combine the potatoes, onions, remaining salt and pepper, and blue cheese dressing. BR>
Serve the salad immediately, or cover and refrigerate. Bring to room temperature before serving.

Blue cheese dressing:

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

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