Oven-Roasted Potato Salad with Danish Blue Cheese

A unique twist on an old favorite.
Servings 8 cups
Prep Time


  • 10 medium-size Yukon Gold potatoes cut into large bite-sized pieces
  • 3 tbsp Butter melted
  • 1 tbsp olive oil
  • 2 tsp Kosher Salt
  • 1 tsp coarsely ground black pepper
  • 1 large leek
  • 1 bunch radishes
  • 1 bunch green onions
  • 1/4 cup chopped parsley
  • 1/3 lbs Danish blue cheese crumbled
  • 1 1/2 cups plain yogurt
  • chopped parsley, for garnish


  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.