Oven-Roasted Potato Salad with Danish Blue Cheese

Oven-Roasted Potato Salad with Danish Blue Cheese

Oven-Roasted Potato Salad with Danish Blue Cheese

Servings:*

8 cups

Ingredients

  • 10 medium-size Yukon 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
  • 1/3 pound Danish blue cheese, crumbled
  • 1 1/2 cups plain yogurt
  • chopped parsley, for garnish
A unique twist on an old favorite.

Directions

  1. Combine potatoes, butter, oil, salt and pepper. Spread on 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.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.