Paula Deen Roasted Potato Salad with Blue Cheese Dressing

Paula Deen Roasted Potato Salad with Blue Cheese Dressing turns roasted potatoes, slow-cooked onions and blue cheese into a creamy, hearty side in 1 hour 20 minutes. Try this make-ahead potato salad for potluck night or cookout season, since it's easy to scale up and serves 20 people.

Cook the onions covered for the full 30 minutes over medium-low heat, because that slow time turns them sweet and jammy. Rush them and you get sharp, browned onions that fight with the blue cheese.

Paula roasts the potatoes at 450°F instead of boiling them, so the edges brown and the insides stay tender. The balsamic splashed into the buttery onions at the end adds a sweet tang that plain mayo potato salads never get.

Paula Deen Roasted Potato Salad with Blue Cheese Dressing

0.0 from 0 votes

Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

20

servings

Prep time

15

minutes

Cooking time

1

hour 

5

minutes

Calories

190

kcal

Crispy-edged roasted potatoes mix with soft caramelized onions in a thick, tangy dressing. Because the potatoes keep their bite, each forkful has texture instead of turning mushy.

Ingredients

• Roasted Potato Salad:
  

• 5 lbs red potatoes (or white), cut into 1-inch pieces
  

• 3 tablespoons Olive oil
  

• 2 teaspoons garlic, minced
  

• 1 teaspoon salt
  

• 1/2 teaspoon Black pepper
  

• 1/4 cup Butter
  

• 1 large onion, chopped
  

• 1 tablespoon balsamic vinegar
  

• Blue Cheese Dressing:
  

• 3/4 cup mayonnaise
  

• 1 (5-oz) container blue cheese, crumbled
  

• 2 tablespoons Sour cream
  

• 1 1/2 teaspoons prepared horseradish
  

• 1/2 teaspoon Black pepper
  

Directions

• Preheat and line pan: Preheat the oven to 450°F. Line a large shallow roasting pan with non-stick aluminum foil.
• Season the potatoes: Toss 5 pounds red potatoes, cut into 1-inch pieces, with 3 tablespoons olive oil, 2 teaspoons minced garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Mix gently in a large bowl so every piece gets coated.
• Roast the potatoes: Spread the potatoes in a single layer on the prepared pan and bake for 35 minutes. Stir them now and then until they're tender and lightly browned, then let them cool.
• Cook the onions: Melt 1/4 cup butter in a large skillet over medium-low heat, then add 1 large chopped onion. Cover and cook for 30 minutes, stirring occasionally.
• Add the vinegar: Uncover the skillet and stir in 1 tablespoon balsamic vinegar. Keep stirring for 1 to 2 minutes until the vinegar evaporates.
• Make the dressing: Combine 3/4 cup mayonnaise, 1 (5-oz) container crumbled blue cheese, 2 tablespoons sour cream, 1 1/2 teaspoons prepared horseradish and 1/2 teaspoon pepper in a small bowl. Cover and refrigerate until you need it.
• Toss and serve: Combine the cooled potatoes, onions and blue cheese dressing in a large bowl. Serve right away, or cover and refrigerate, then bring it to room temperature before serving.

Tools for this recipe

• Cuisinart 16-inch roasting pan with rack, Pyrex 3-piece glass mixing bowl set, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this roasted potato salad ahead of time?

Yes, the source says you can cover and refrigerate it after mixing. Let it come to room temperature before serving, since cold potatoes and dressing taste muted.

Can I use Yukon Gold potatoes instead of red?

The recipe says red or white potatoes work, so Yukon Gold is a good middle ground. Keep the pieces at about 1 inch so they roast evenly in the same 35 minutes.

What can I use instead of blue cheese?

Crumbled feta or goat cheese gives a similar salty tang with a milder bite. Blue cheese is what the recipe is built around, so the flavor will shift a bit.

Why do the onions cook for 30 minutes?

Cooking them covered over medium-low heat softens them and brings out their sweetness. A quick sauté would leave them sharp, and the balsamic at the end wouldn't have anything mellow to balance.

What's the most common mistake with roasted potato salad?

Crowding the pan is the usual problem, because the potatoes steam instead of browning. Keep them in a single layer, and stir only occasionally so the edges get color.