Hooray! It’s just about Memorial Day weekend and I am SO excited to share with you two new delicious salads for your upcoming barbecues (Bacon Corn Cobb Salad coming tomorrow)! You are going to knock the taste buds off of your family and friends with this warm, Blue Cheese Potato Salad. Throw out the traditional potato salad for a change and try something new with bold and new flavors. This salad is like eating your favorite roasted potatoes with a cool, creamy dressing smothered all over them and topped with fresh green onions and crumbled blue cheese. I have never had a warmed potato salad before and I am in love! Besides the creamy aspect to this salad there is another layer of flavor from the caramelized onions and balsamic vinegar. The tanginess from the vinegar breaks up the richness of the sauce and it comes together to make this salad a winner in my book…or should I say cookbook? Give this salad a try this weekend, I know you will love it just like we did 😉

Recipe: Salad, Recipe: Side Dishes, summer bbq's, summer salads, potato salad, blue cheese, warm potato salad, Blue Cheese Potato Salad
Blue Cheese Potato Salad
  1. 5 lbs. russet or red potatoes, scrubbed clean and cut into one inch cubes
  2. 3 Tbls. olive oil
  3. 1 tsp. salt
  4. 1 tsp. black pepper
  5. 3 cloves garlic, minced
  6. 1 white onion, chopped
  7. 1/4 cup butter
  8. 2 Tbls. balsamic vinegar
  9. 3/4 cup mayonnaise
  10. 1/4 cup sour cream
  11. 1 tsp. horseradish
  12. 1/2 tsp. black pepper
  13. 1/2 tsp. salt (or a little more for flavor)
  14. 3 sprigs green onions, sliced
  15. 2-3 Tbls. milk
  16. 1/2 cup gorgonzola or blue cheese
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  1. Scrub and cut the potatoes into cubes. Place the potatoes in a mixing bowl and then add the olive oi, salt, pepper and garlic. Toss the potatoes around so each potato has olive oil on it. Cover a cookie sheet with tinfoil and spray with non stick cooking spray. Place the potatoes on to the tray and spread them out the best you can. Place the potatoes into a preheated 450 degree oven and bake for 35 minutes, or until the potatoes are tender. If the potatoes begin to stick to the tinfoil, toss a couple times throughout the cooking process. A little golden brown color is exactly what you want. When the potatoes are done, remove them from the oven and let them sit for a few minutes. When they are slightly cool, put the potatoes into a large serving bowl.
  2. While potatoes are cooking, put the following in a saute pan: onions and butter. Let the onions sweat and soften until they are tender. To the onions add the balsamic vinegar and let simmer for a few minutes. Remove onions from heat and add to the potatoes. To the potatoes add the mayonnaise, sour cream, horseradish, pepper, salt, green onions and milk.
  3. Fold the sauce mixture over the potatoes and stir until all coated. Don't over mix or the potatoes will fall apart. Season salad with more salt and pepper as desired and then serve warm or cold. Garnish with the green onion slices. Serves 10-12 people.
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