ROASTED POTATO SALAD WITH CARAMELIZED ONIONS & BLUE CHEESE DRESSING
Makes 12 servings
4-5 pounds red, white and blue (if you can find them) potatoes; cut into 1 inch pieces
4 tablespoons extra virgin olive oil; divided
2 teaspoons minced garlic
2-1/2 teaspoons salt; divided
3/4 teaspoon ground black pepper; divided
1 tablespoon "I Can't Believe It's Not Butter"
1-1/2 poinds onions; cut into 1/8 to 1/4 inch thick slices
Garnish: chopped fresh parsley
Preheat oven to 450 degrees. Line a large pan with non-stick aluminum foil. Spray lightly if desired.
In a large bowl, combine potatoes, 2 tablespoons of EVOO, garlic, 2 teaspoons of salt, and 1/2 teaspoon of pepper; tossing to coat. Arrange on prepared baking pan and bake for 35-40 minutes; or until lightly browned. Stir occasionally. Remove from oven and cool.
In a large skillet, heat remaining EVOO and butter over medium heat. Add onions and remaining salt and pepper. Cook for 30-35 minutes, stirring often until caramel colored.
In a large bowl, combine potatoes and onions; add Blue Cheese Dressing. Toss to coat. Serve immediately or refrigerate. Let stand at room temperature for about 10 minutes before serving. Garnish with parsley if desired.
BLUE CHEESE DRESSING
3/4 cup Hellmann's Lowfat Mayonnaise Dressing
1 (4-ounce) container REDUCED FAT crumbled blue cheese
2 tablespoons FAT FREE sour cream
2 teaspoons prepared horseradish
1/2 teaspoon black pepper
In a small bowl, combine mayo, blue cheese, sour cream, horserasich and black pepper.
This is a great twist to the traditional potato salad. My family and neighbors love it! One thing I forgot to mention in the video was the sour cream. Don't forget it! It is only a couple tablespoons, but it makes a huge difference in the consistency on the dressing.
Give it a try!
NUTRITION FACTS (per serving): 206.92 calories; 7.21g fat; 32.3g carbohydrate; 4.36g protein; 4.56g fiber
~ The original recipe is from Paula Deen's Best Dishes 2010-Special Issue; page 45 Hoffman Media, LLC.