Blue Cheese Roasted Potato Salad

Ingredients for 6 servings
  • 2 and 1/2 to 3 pounds baby rainbow baby/new potatoes
  • 1 medium sweet onion, sliced
  • 1/4 cup olive oil 
  • Coarse salt and freshly-ground pepper
  • 5 slices thick-cut bacon
  • 1/2 cup sour cream
  • 1/2 cup Castello Traditional Crumbled Danish Blue cheese
  • 1/2 cup sliced green onions
Blue Cheese Roasted Potato Salad


  1. Preheat oven to 400°F.
  2. Halve or quarter the potatoes so they are bite-sized. In a large bowl, toss together potatoes, onion, olive oil, salt and pepper. Spread out on a large sheet pan and roast for 35 to 45 minutes, until golden and cooked through.
  3. Meanwhile, slice the bacon into small strips. Cook the bacon until crispy. With a slotted spoon, remove bacon pieces from the pan and place them on a plate lined with a paper towel.
  4. In a large bowl, gently combine the roasted potatoes and onion, sour cream, blue cheese and most of the bacon and green onions, reserving just a bit to garnish. Carefully toss to coat. Taste and add more salt and pepper, if necessary. Sprinkle the remaining bacon and green onions over the top.

Recipe courtesy of Spache the Spatula

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