Looking for some side dish Ideas? Try this recipe for Roasted Potato Salad Recipe with Bleu Cheese is perfect for any backyard barbecue!
Ingredients
For the Dressing:
½cupof mayonnaise
2tablespoonsof grainy mustard
2tablespoonsof Dijon mustard
2tablespoonsof apple cider vinegar
For the Potato Salad:
15quartered baby red potatoes, If there are only baby reds than use 30
15quartered baby Yukon potatoes, If there are only baby yukons than use 30
3 to 4tablespoonsof olive oil
3small-diced stalks of celery
½medium sized sweet onion, small diced
2thinly sliced green onions
3tablespoonsof roughly chopped Italian flat leaf parsley
3ouncesof bleu cheese
Instructions
Dressing: In a small bowl whisk together mayonnaise, mustards, and vinegar until completely combined and set aside
Potato Salad: In a large bowl coat the potatoes and toss with 3 to 4 tablespoons of olive oil and season with salt and pepper.
Transfer the potatoes to a sheet pan lined with parchment paper and bake at 400° for 12 to 16 minutes or until al dente (slightly crunchy) and caramelized. Once cooked remove the potatoes from the oven and place them in the refrigerator until completely cooled.
In another large bowl mix together celery, sweet onions, green onions, parsley, bleu cheese and cooled potatoes and mix.
Pour the dressing into the bowl of vegetables and thoroughly mix until completely combined and adjust the seasonings with Kosher salt and fresh cracked pepper.