CREATE A SIDE DISH TO REMEMBER

Roasted Potato Salad with Blue Cheese Dressing

Recipe courtesy Paula Deen

Ingredients

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, recipe follows

Directions

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.

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

                             Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

             Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc