Tuesday's Side Dish!

The recipe for today is a super yummo side dish that was sent in by Liddell Cothran Courtney.
Enjoy!

Roasted Potatoe Salad with Homemade Blue Cheese Dressing
5 pounds Yukon Gold potatoes, cut into 1-inch pieces
3 tablespoons olive oil
2 teaspoons minced garlic
1 1/2 teaspoons salt, divided
3/4 teaspoon ground black pepper, divided
1/4 cup butter
1 large onion, chopped
1 tablespoon balsamic vinegar Blue Cheese Dressing, recipe follows
-Preheat oven to 450 degrees F. Line a large shallow roasting pan with non-stick aluminum foil.In a large bowl, combine potatoes, olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, tossing gently to coat. Arrange potatoes in a single layer on prepared pan. Bake for 35 minutes, until potatoes are tender and lightly browned, stirring occasionally. Remove from oven and cool.In a large skillet, melt butter over medium-low heat. Add onions; cover and cook for 30 minutes, stirring occasionally. Uncover and add vinegar. Stir until vinegar evaporates, about 1 to 2 minutes.In a large bowl, combine potatoes, onions, and Blue Cheese Dressing. Serve immediately, or cover and refrigerate. Bring to room temperature before serving.
Blue Cheese Dressing:
1 cup mayonnaise
2 (4-ounce) container crumbled blue cheese
4 tablespoons sour cream
1 1/2 teaspoons prepared horseradish
1/2 teaspoon ground black pepper
-In a small bowl, combine mayonnaise, blue cheese, sour cream, horseradish, and pepper. Cover, and refrigerate. Yield: about 1 cup

Cupcake Wishes and Cookie Dreams! :)