Roasted Potato Salad with Blue Cheese Dressing

Ingredients

• 1 tablespoon balsamic vinegar 
• 5 ounce cheese blue crumbled
• 0.3 cup butter 
• 2 teaspoons garlic minced
• 0.5 teaspoon ground pepper black
• 0.8 teaspoon ground pepper black divided
• 1.5 teaspoons horseradish prepared
• 0.8 cup mayonnaise 
• 3 tablespoons olive oil 
• 1 large onion chopped
• 5 pounds table potatoes white red cut into 1-inch pieces
• 1.5 teaspoons salt divided
• 2 tablespoons cup heavy whipping cream sour

Equipment

• bowl
• frying pan
• oven
• roasting pan
• aluminum foil

Directions

1. Preheat the oven to 450 degrees F. Line a large shallow roasting pan with nonstick aluminum foil.
2. In a large bowl, combine the potatoes, olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, tossing gently to coat. Arrange the potatoes, in a single layer, on the prepared pan.
3. Bake until potatoes are tender and lightly browned, stirring occasionally, for 35 minutes.
4. Remove from the oven and cool.
5. In a large skillet, melt the butter over medium-low heat.
6. Add the onions; cover and cook for 30 minutes, stirring occasionally. Uncover and add the vinegar. Stir until the vinegar evaporates, about 1 to 2 minutes.
7. In a large serving bowl, combine the potatoes, onions, remaining salt and pepper and Blue Cheese Dressing.
8. Serve immediately, or cover and refrigerate. Bring to room temperature before serving.
9. In a small bowl, combine the mayonnaise, blue cheese, sour cream, horseradish, and pepper. Cover, and refrigerate until ready to use.