Roasted Blue Cheese Potato Salad
Minutes Prep time: 10
Minutes Total time: 45
Servings: 10
Difficulty: easy
Minutes Prep time: 10
Minutes Total time: 45
Servings: 10
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 yellow onion, sliced 1/4" thick
3 pounds baby red potatoes
3/4 cup diced celery
1/3 cup mayonnaise
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh basil
1-1/2 teaspoons salt
1/2 teaspoon ground black pepper
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 50 mg | 5% |
Carbohydrate | 29 g | 10% |
Cholesterol | 8 mg | 3% |
Total Fat | 8 g | 12% |
Iron | 1 mg | 3% |
Calories | 198 kcal | 10% |
Sodium | 484 mg | 20% |
Protein | 4 g | 9% |
Saturated Fat | 2 g | 11% |
Sugars | 2 g | 0 |
Vitamin C | 19 mg | 31% |
Preheat the oven to 425° F.
Spray the bottom of a baking sheet generously with cooking spray.
Evenly spread out the onion slices and potatoes onto the baking sheet. Bake at 425°F for 20 to 25 minutes or until the potatoes are browned and tender. Chill immediately.
Next, dice the chilled onions and place them into a large bowl along with the chilled potatoes, celery, mayonnaise, blue cheese, basil, salt and pepper and mix until combined. Serve chilled.
Roasted Blue Cheese Potato Salad