Roasted Potato Salad with Caramelized Onions and Blue Cheese Dressing

Paula Deen July/August 2008 p. 24

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INGREDIENTS

5 pounds Potatoes ; cut into 1" pieces
3 tablespoons Olive oil
2 teaspoons garlic ; minced
1 1/2 teaspoons salt ; divided
3/4 teaspoon Black pepper ; divided
1/4 cup butter
1 1/2 pounds Onions ; sliced 1/8" inch thick
1 tablespoon Balsamic Vinegar
Blue Cheese Dressing

Servings

INSTRUCTIONS

Preheat oven to 450. Line a large shallow roasting pan with non stick aluminum foil.

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.;

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 tsp salt, and remaining 1/4 tsp pepper; stir until vinegar evaporates, about 1-2 minutes.

In a large bowl, combine potatoes, onions, and Blue Cheese Dressing.

Serve immediately or cover and refrigerate.

Bring to room temperature before serving.

NOTES

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Roasted Potato Salad with Caramelized Onions and Blue Cheese Dressing

5 pounds Potatoes cut into 1" pieces
3 tablespoons Olive oil 
2 teaspoons garlic minced
1 1/2 teaspoons salt divided
3/4 teaspoon Black pepper divided
1/4  cup butter 
1 1/2 pounds Onions sliced 1/8" inch thick
1 tablespoon Balsamic Vinegar 
  Blue Cheese Dressing

Preheat oven to 450. Line a large shallow roasting pan with non stick aluminum foil. 
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.;
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 tsp salt, and remaining 1/4 tsp pepper; stir until vinegar evaporates, about 1-2 minutes.
In a large bowl, combine potatoes, onions, and Blue Cheese Dressing.
Serve immediately or cover and refrigerate.
Bring to room temperature before serving.

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Nutrition

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Serving Size: 1 Serving (256g)
Recipe Makes: 12 Servings

Calories: 223
Calories from Fat: 56 (25%)

Amt Per Serving		% DV

	Total Fat 6.2g	8 %
	Saturated Fat 2.8g	14 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 1g
Cholesterol 10.9mg		3 %
Sodium 64.5mg		2 %
Potassium 885.6mg		23 %
Total Carbohydrate 38.8g		11 %
	Dietary Fiber 5.2g	21 %
	Sugars, other 33.7g
Protein 4.6g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 223

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