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Blue Cheese roasted potato salad

Blue Cheese roasted potato salad

6 servings


  • 3 pounds baby rainbow baby/new potatoes
  • 1 medium sweet onion, sliced
  • ¼ cup olive oil
  • 1 pinch coarse salt
  • 1 pinch freshly-ground pepper
  • 5 slices thick-cut bacon
  • ½ cup sour cream
  • ½ cup Castello® Crumbled blue
  • ½ cup sliced green onions



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.

3. Spread out on a large sheet pan and roast for 35 to 45 minutes, until golden and cooked through.

4. 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.

5. 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.

6. Sprinkle the remaining bacon and green onions over the top and serve.