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Prep Time: 86400 Minutes Cook Time: 0 Minutes |
Ready In: 86400 Minutes Servings: 10 |
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Roasting the poatoes instead of boiling gives this potato salad more flavor. This is a great side dish that is easily transported. So delicious!! Ingredients:
4 lbs yukon gold potatoes, cut into 1 -inch pieces |
2 tablespoons olive oil |
1 teaspoon salt |
1 (150 ml) package boursin garlic and fine herb soft cheese |
1/2 cup carnation evaporated milk (regular, 2%, or fat-free) |
milk |
6 green onions, chopped |
Directions:
1. Preheat oven to 400°F Line a baking sheet with parchment paper. Toss potatoes with olive oil and salt. Place potatoes in a single layer on prepared baking sheet.
2. Roast in preheated oven 50-60 minutes until nicely browned.
3. Meanwhile in a food processor or blender, combine cheese and carnation milk.
4. Toss hot potatoes with dressing. Sprinkle with green onions. Serve warm or cold.
5. TIPS: You can replace part of the potatoes with sweet potatoes. just peel and cut into 1-inch pieces and bake with Yukon Gold potatoes.
6. Sprinkle with chopped cashews for an additional crunch.
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