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Love & Best Dishes: Roasted Potato Salad with Blue Cheese Dressing Recipe | Labor Day Sides
Aug 30, 2022
Roasted Potato Salad with Blue Cheese Dressing Recipe | Labor Day Sides - Paula cooks up a warm potato salad recipe for one of her Labor Day side dishes. This blue cheese potato salad is delish!
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Roasted Potato Salad with Blue Cheese Dressing Recipe: https://www.pauladeen.com/recipe/roasted-potato-salad-with-blue-cheese-dressing/
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0:00
- Well, we got another holiday coming up,
0:02
don't we Teresa?
0:03
- [Teresa] We sure do.
0:05
- Yes. And that would be called Labor Day.
0:08
We have a lot of Labor Days in our life though, don't we?
0:11
(laughing)
0:12
- [Teresa] Yes we do.
0:13
- You know, I love Memorial Day.
0:19
My children's father and I used to love Memorial Day
0:22
because the kids were in school,
0:24
they didn't let the kids out.
0:26
So we had like a day, we could just kind of go
0:29
and do whatever we wanted to do.
0:32
So that was fun.
0:33
And of course, all about our military,
0:35
all these incredible grave sites.
0:42
- [Teresa] Yeah.
0:43
- That you can go and visit.
0:43
And of course we love the 4th of July
0:46
- [Teresa] Freedom!
0:47
- Because we get fireworks.
0:48
Yes. We got our freedom to watch these fireworks.
0:50
And Labor Day, we are celebrating
0:55
the right to work
0:59
and earn our living.
1:03
And that's a beautiful thing too.
1:05
So, usually Labor Day means a crowd's going to be around.
1:10
So I'm going to share with y'all
1:11
a roasted potato salad recipe
1:13
that is five pounds of potatoes y'all.
1:16
So it's going to feed a crowd.
1:20
But like I said,
1:21
there's usually a crowd around on Labor Day.
1:24
So I'm going to-
1:30
Well, I don't see my tablespoon there, but-
1:38
We're going to need about three tablespoons
1:43
of olive oil.
1:47
May need a little bit more.
1:50
So we are just going to stir our potatoes
1:54
around and get that olive oil all over.
2:02
I love this big pan.
2:04
I love it. I love it.
2:07
This is what I make my
2:09
Thanksgiving cornbread dressing in,
2:11
it's about the only container
2:12
that's big enough to do it all.
2:15
All right. I've got a teaspoon of salt.
2:20
So you see that you want to use the oil first
2:24
so it'll helps stick.
2:27
Black pepper.
2:32
And garlic.
2:44
Thank you, Teresa.
2:45
- [Teresa] You're welcome.
2:46
- [Paula Deen] All right, so we're going to
2:47
lay our potatoes out on a cookie sheet
2:50
and you can see we've got it tin foiled.
2:57
Okay.
2:58
- [Teresa] Are you going to need a second one?
2:59
- [Paula Deen] Yeah, I think so,
3:00
'cause we going to need to just do a single layer.
3:02
- [Teresa] Paula Deen, you are going to need to spray this.
3:04
I did not spray this one.
3:06
- [Paula Deen] Oh, okay.
3:06
- [Teresa] I don't know if you need to, but I always-
3:07
- [Paula Deen] Yeah, 'cause you know,
3:09
would you do it since my hands are oily, please?
3:13
Yeah, 'cause sometimes it'll just like pull the-
3:19
The tin foil will stick sometimes.
3:21
- [Teresa] Yeah.
3:23
- [Paula Deen] And you know what tin foil tastes like
3:25
when you get it in a filling?
3:26
- [Teresa] Ooh!
3:28
- Make your hair stand up.
3:32
Yes. That's perfect Teresa.
3:34
- [Teresa] (indistinct), that feeling,
3:34
just thinking about it.
3:35
- [Paula Deen] Oh my gosh.
3:37
I don't even know if they put those kind of
3:39
fillings in our head anymore.
3:42
But they used to be silver
3:45
and when the tin foil meets it, ah,
3:47
your hair stands up.
3:48
Okay Teresa, these are ready to go in the oven.
3:51
- [Teresa] Perfect.
3:51
- [Paula Deen] And we're going to cook those until they're
3:56
a light toasty brown and done.
4:00
There's nothing worse than a semi done potato, to me.
4:04
- [Teresa] Where do you think we should start? 25?
4:07
- Yeah, let's do that.
4:09
That sounds good.
4:13
Okay, while our potatoes are cooking,
4:16
I'm going to start down here
4:20
with some onions and we're going to need these
4:24
to go in the sauce, the blue cheese sauce
4:27
that we are going to cover our roasted potatoes with.
4:34
All right.
4:34
So, I'm going to cook them in
4:37
like a half a stick of butter.
4:45
And I'm going to get them going
4:46
and then I'm going to cut it down,
4:52
on simmer.
4:54
And, believe it or not,
4:55
I'm going to let this cook for about 30 minutes.
5:01
So there we go.
5:04
And I'm going to go ahead and start looking for the lid
5:10
because it takes me a minute to find it.
5:15
I'm still looking.
5:18
I'm looking.
5:19
(laughing)
5:21
I wish I had a special drawer just for lid.
5:27
Okay, we're getting those onions saturated in that butter.
5:33
And like I said, 30 minutes covered.
5:38
But you'll want to come back and stir it occasionally.
5:42
So I'm going to go ahead and cut that down.
5:44
And then I'm going to come over here
5:46
and mix together what we're going to need
5:49
to go into those onions.
5:53
And that's three-fourths of a cup of mayonnaise.
6:00
Now, I love, I love warm potato salad.
6:04
I'll cook my cubed potatoes up
6:11
and immediately mix up my dressing for it
6:16
and take it straight to the table.
6:18
So therefore, my family likes warm potato salad.
6:24
So this potato salad can be served either
6:28
refrigerated or as soon as it comes out of the oven,
6:34
if you're like me and like a warm dish.
6:36
But if you're making this for Labor Day, for a crowd,
6:40
you'll definitely want to do it ahead of time.
6:50
That doesn't look like much dressing, does it?
6:53
Well, a five pound bag of potatoes, but we'll see,
6:56
we'll see how it goes.
6:58
And I'm putting in a five ounce container
7:02
of blue cheese crumbles.
7:07
And this dish also has horseradish in it.
7:16
So that looks good, doesn't it?
7:19
Looks like that would be good on a baked potato.
7:24
Or put a spoon full of it on a hot charcoal steak.
7:30
Yum.
7:31
Eddie and I was talking this morning
7:33
and I want to do a show of just sauces.
7:39
So, if y'all have a favorite sauce out there,
7:44
let me hear from you.
7:46
'Cause if you want to share it, I will help you share it.
7:52
I'm a sauce girl. I love sauces.
7:55
Honey mustard, potato sauce,
8:00
you name it and I love it.
8:02
Especially if it's got mayonnaise in it.
8:07
All right, you see we got those steaming on very low.
8:14
The potatoes probably have-
8:15
(phone ringing)
8:16
Excuse me, the potatoes probably have
8:23
about 15 more minutes.
8:26
Our potatoes are done y'all but
8:31
they didn't have nearly enough salt,
8:33
'cause I only used a half a teaspoon of salt
8:35
for five pounds of potatoes.
8:37
So that is not much.
8:41
All right, I'm going to turn our onions up
8:46
and I'm going to put one tablespoon of balsamic vinegar
8:52
in our onions.
8:59
And we are going to cook that
9:04
until the vinegar evaporates.
9:09
And that won't take, but a minute or two.
9:12
So we need to let these cool just a little bit.
9:21
And water, when you put a lid on your food,
9:28
it's going to collect the water
9:32
that's in the product that you're cooking,
9:34
like onions contain water.
9:36
So the vinegar has evaporated
9:41
and just the natural water that the onion had in it
9:45
is the only thing left.
9:48
All right, so I'm going to turn that off
9:52
and bring my true blue
9:55
stainless steel bowl.
9:57
(bowl clanging)
10:05
All right. It's cooled off enough that I can-
10:11
that I can hold the sheet.
10:15
This is the beautiful part about tin foil.
10:20
All I have to do is wipe around the sides and it's clean.
10:32
Okay. They kind of shrink down don't they?
10:36
- [Teresa] They do.
10:40
- [Paula Deen] It doesn't look nearly like it did before.
10:46
So we got our mayonnaise, our sour cream,
10:49
our horseradish, our blue cheese.
10:55
And now we're going to add our onions to our dressing.
11:10
This will totally be
11:15
a different potato salad
11:17
than you've probably ever served before.
11:23
Oh yeah, I see the butter
11:28
that kind of hung around our onions in there.
11:37
All right.
11:43
If you don't like blue cheese, you might not like this, so.
11:49
You can always substitute something else
11:58
besides blue cheese.
12:02
Gosh, what other kind of cheese
12:04
do you think would be good y'all?
12:07
In place of the blue.
12:12
Eddie is a cheese expert.
12:16
To me, Eddie buys-
12:19
- [Teresa] Could you do goat?
12:21
- [Paula Deen] I wouldn't, 'cause I don't eat goat cheese,
12:23
but you know-
12:24
- [Teresa] See, I just eat blue cheese.
12:26
- [Paula Deen] Like I said,
12:27
Eddie's the cheese connoisseur here,
12:28
he comes home with all different kind of cheeses,
12:36
that I really don't purchase.
12:42
All right, I'm going to clean that bowl out.
12:47
Now, the recipe tells you to serve it immediately,
12:51
if you want it warm
12:56
or refrigerate it if you got plans to serve it later.
13:02
All right, who wants a taste?
13:05
- [Teresa] Me.
13:07
- Oh my gosh. So good.
13:11
So good Teresa.
13:12
- [Teresa] Is it?
13:13
- Get you a fork.
13:16
- [Teresa] It's a very unique-
13:18
- It's very different.
13:20
- [Teresa] (indistinct).
13:24
But I love blue cheese.
13:25
- Yes. And the blue cheese is not that strong.
13:29
Isn't that yummy?
13:30
- [Teresa] Yeah. And it isn't that strong.
13:32
Which is nice. That's a nice-
13:35
- [Paula Deen] All right.
13:36
But I think I'm going to add
13:37
a little more black pepper to it,
13:39
because I consider this to be an adult potato salad.
13:45
- [Teresa] Yeah. This isn't-
13:46
- Yeah. I don't think children are going to be
13:48
too much into this.
13:50
- [Teresa] They won't be lining up.
13:51
- [Paula Deen] No. So
13:54
- [Teresa] Unless they really want.
13:56
- [Paula Deen] I'm going to go
13:57
a little heavier with the black pepper.
13:59
And if you wanted to pretty this up,
14:03
some chopped chives would be beautiful in there.
14:07
And chives give it that kind of onion flavor.
14:11
So, that's the only thing that I would add to it,
14:16
besides my lips and my teeth.
14:19
Oh gosh, it's so good.
14:23
So that's it.
14:27
I hope y'all think about using this for Labor Day,
14:29
if you're planning on serving a crowd.
14:31
And of course you can always half,
14:33
or even quarter this recipe.
14:38
There we go.
14:42
Happy Labor Day.
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