Wednesday, April 13, 2011

Cook Book Winners and Roasted Potato Salad

First, the winners of Jennifer Chandler's Cookbook, Simply Suppers!!!

Congratulations Larry, Lynn, and April.  Email your addresses to me and we'll get the books right out to you.

Thank all of you for participating.  This was a fantastic and fun cookbook to review.

 I came across this recipe from Paula Deen.  She originally did it with a blue cheese sauce and since I can't stand blue cheese in any way shape or form, I substituted goat cheese.  Don't judge!  I also think crumbled Feta cheese would be great in this sauce also.

The major pluses are NO PEELING and NO BOILING.  Does potato salad get any better?  Oh yes it does.  Once you taste this, it will become part of your family favorites.

2-1/2 lbs.pounds russet or red potatoes (I figure one potato per person and then an extra potato or two for leftovers)
3 tablespoons olive oil
2 teaspoons minced garlic
1 1/2 teaspoons salt, divided
3/4 teaspoon ground black pepper, divided
1/4 cup butter
1 large onion, chopped
1 tablespoon balsamic vinegar
Goat Cheese Sauce recipe follows

Preheat the oven to 425 degrees F. Line a large shallow roasting pan with nonstick aluminum foil.

In a large bowl, combine the potatoes, olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, tossing gently to coat. Arrange the potatoes, in a single layer, on the prepared pan. Bake until potatoes are tender and lightly browned, stirring occasionally, for 35 minutes. Remove from the oven and cool.

In a large skillet, melt the butter over medium heat. Add the onions; cover and cook for 30 minutes, stirring occasionally. Uncover and add the vinegar. Stir until the vinegar evaporates, about 5 minutes.

In a large serving bowl, combine the potatoes, onions, remaining salt and pepper and Goat Cheese Sauce. Serve or cover and refrigerate to serve later. It’s better to bring to room temperature before serving.

Goat Cheese Sauce

3/4 cup mayonnaise
4 to 5 ounces crumbled goat cheese
2 tablespoons sour cream
1 1/2 teaspoons prepared horseradish
1/2 teaspoon ground black pepper

In a small bowl, slightly whisk or stir to combine the mayonnaise, goat cheese, sour cream, horseradish, and pepper. Cover with plastic wrap and refrigerate until ready to use.

Just in time for Easter!


Big Dude said...

First - thanks for the cookbook, I never win anything, address coming. Second - I love the idea of this dish and never would have thought of it.

Joanne said...

I am fairly certain that goat cheese makes everything in life better. What a great salad!

gigi said...

Double YUM and congrats to the winners!

The Japanese Redneck said...

Congrats to the winners.

I bet roasting those potatoes does give it a flavor boost.

Lynn said...

Very cool! I've never won a blog giveaway before! I look forward to perusing my new cookbook.

Sweet Tea said...

Not sure I would prefer this over good ol' southern mayo/mustard potato salad. You're very adventurous which is one of the reasons you're such a great cook!

Chris said...

I like blue cheese but I can't see using it in potato salad unless it was paired with beef (brisket, dino bones, etc). For pork or chicken, goat cheese or feta would be my choice too.