Roasted Potato Salad with Blue Cheese Dressing

By cmschnettler

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 avocado, chopped
• 1 jalapeño pepper, minced
• 2 Tbs chives
• Blue Cheese Dressing, recipe follows
• 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

Details

Servings 12
Preparation time 15mins
Cooking time 80mins
Adapted from foodnetwork.com

Preparation

Step 1

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 serving bowl, combine the potatoes,, bacon bits, chives, jalapeno, avocado,remaining salt and pepper and Blue Cheese Dressing. Serve immediately, or cover and refrigerate. Bring to room temperature before serving.

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