Menu Enter a recipe name, ingredient, keyword...

Roasted Potato Salad with Caramelized Onions

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 5 pounds red, white, and blue potatoes, cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 11 ⁄2 teaspoons salt, divided
  • 3 ⁄4 teaspoon ground black pepper, divided
  • 1 ⁄4 cup butter
  • 11 ⁄2 pounds onions, sliced 1⁄8-inch thick
  • 1 tablespoon balsamic vinegar
  • Dressing
  • 3 ⁄4 cup mayonnaise
  • 1 (5-ounce) container crumbled blue cheese
  • 2 tablespoons sour cream
  • 11 ⁄2 teaspoons prepared horseradish
  • 1 ⁄2 teaspoon ground black pepper
  • 1 .In a small bowl, combine mayonnaise, blue cheese, sour cream, horseradish, and pepper. Cover, and refrigerate

Details

Preparation

Step 1

1.Preheat oven to 450°. Line a large shallow roasting pan with nonstick aluminum foil.
2.In a large bowl, combine potatoes, olive oil, garlic, 1 teaspoon salt, and 1⁄2 teaspoon pepper, tossing gently to coat. Arrange potatoes in a single layer on prepared pan. Bake for 35 to 40 minutes, until potatoes are tender and lightly browned, stirring occasionally. Remove from oven, and cool.
3.In a large skillet, melt butter over medium-low heat. Add onions; cover and cook for 30 minutes, stirring occasionally. Uncover, and increase heat to medium-high. Stir onions frequently until browned, about 10 minutes. Add vinegar, remaining 1⁄2 teaspoon salt, and remaining 1⁄4 teaspoon pepper; stir until vinegar evaporates, about 1 to 2 minutes.
4.In a large bowl, combine potatoes, onions, and Blue Cheese Dressing. Serve immediately, or cover and refrigerate. Bring to room temperature before serving.

You'll also love

Review this recipe

Pecan Sweet Potato Bake garlic mashed potatoes