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Rosemary Garlic Potato Salad with Crumbled Blue Cheese Recipe

Rosemary Garlic Potato Salad with Crumbled Blue Cheese
Source: stuck on sweet

Ingredients

  • 8 red potatoes, diced
  • ¼ cup olive oil
  • 1 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • ½ teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon granulated sugar
  • 2 tablespoon chopped green onion
  • handful fresh parsley, chopped
  • 1 large twig rosemary, leaved removed and chopped
  • 1 cup diced celery
  • Crumbled blue cheese
PREP TIME
15m
COOK TIME
30m
TOTAL TIME
45m
YIELD
6-8 servings

Instructions

  • Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray with non-stick spray. Place diced potatoes on the baking sheet and drizzle with olive oil. Roast for 15 minutes, turn potatoes over, and roast for an additional 15 minutes. Let cool.
  • In a large bowl, whisk mayonnaise,lemon juice, garlic, salt, and pepper. Add the rest of ingredients except for the blue cheese, and gently mix. Top with crumbled blue cheese.

Side Dishes

A recipe from stuck on sweet

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