Oven-Roasted Potato Salad with Danish Blue Cheese
A unique twist on an old favorite.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Oven-Roasted Potato Salad with Danish Blue Cheese
0
Servings8
Cook Time50 Minutes
Ingredients
10 medium-size gold potatoes, cut into large bite-sized pieces
3 tablespoons butter, melted
1 tablespoon olive oil
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
1 large leek
1 bunch radishes
1 bunch green onions
1/4 cup chopped parsley + more for garnish
1/3 pound Danish blue cheese, crumbled
1 1/2 cups plain yogurt
Directions
- Combine potatoes, butter, oil, salt, and pepper.
- Spread on a greased baking sheet and roast in a preheated 400°F oven until potatoes are tender (40-50 minutes); cool.
- Thoroughly wash leek to remove any dirt caught between the layers.
- Thinly slice leek, radishes, and green onions; combine with cooled potatoes.
- Stir in parsley.
- Combine blue cheese and yogurt.
- Pour over potato salad; stirring gently to combine.
- Refrigerate, covered, several hours before serving.
- Garnish with additional chopped parsley.
0 minutes
Prep Time
50 minutes
Cook Time
8
Servings
Directions
- Combine potatoes, butter, oil, salt, and pepper.
- Spread on a greased baking sheet and roast in a preheated 400°F oven until potatoes are tender (40-50 minutes); cool.
- Thoroughly wash leek to remove any dirt caught between the layers.
- Thinly slice leek, radishes, and green onions; combine with cooled potatoes.
- Stir in parsley.
- Combine blue cheese and yogurt.
- Pour over potato salad; stirring gently to combine.
- Refrigerate, covered, several hours before serving.
- Garnish with additional chopped parsley.