Roasted Potato Salad with Bacon and Blue Cheese

By Jahel

Ingredients

• 2 lbs. red new potatoes
• 1/4 c olive oil
• 2-1/2 t kosher salt divided
• 2 t pepper divided
• 1/2 c mayo
• 1/3 c sour cream
• 1-1/2 T white wine vinegar
• 1 t sugar
• 1 T coarse grained Dijon mustard
• 1 c or 2 stalks chopped celery
• 3/4 c blue cheese crumbles
• 2 large hard cooked eggs, chopped
• 1/2 c thinly sliced scallions
• 1/2 c crumbled cooked bacon about 2 slices

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 375. Line a large rimmed baking sheet with aluminum foil and set aside.

Step 2

Toss together potatoes, olive oil, 1-1/2 teaspoons salt and 1 teaspoon pepper in large bowl. Transfer to baking sheet and spread in a single layer. Bake until tender, about 35 minutes. Remove from oven; let cool 20 minutes.

Step 3

Meanwhile, stir together mayo, sour cream, vinegar, sugar, mustard and remaining 1 teaspoon each of salt and pepper in a small bowl and set aside.

Step 4

Combine celery, blue cheese, eggs, scallions and bacon in large bowl.

Step 5

Cut potatoes in quarters. Transfer to bowl with egg mixture. Add dressing and stir to combine. Cover and chill at least 1 hour or up to 1 week.