Friday, May 23, 2014

Roasted Potato Salad With Blue Cheese

4 Yukon Gold potatoes, cut into chunks
1 onion, cut in half and thinly sliced
Olive oil
Salt and pepper
1/2 cup blue cheese, crumbled
1 Tbsp. chopped fresh or dried chives
Balsamic vinegar

1. Place potatoes and onions on an aluminum foil-lined baking sheet. Toss with olive oil, and season with salt and pepper.
2. Bake at 400° for 30 minutes or until potatoes are tender and golden. Spoon potato mixture into a bowl. Stir in blue cheese and chives. Drizzle with balsamic vinegar; toss to coat. Season with additional salt and pepper to taste, if needed. Serve immediately.

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