Roasted Potato Salad

Name: Roasted Potato Salad
Prep time: 15 min
Cook time: 1 h
Yield: 8
Ingredients: 4 lbs (2 kg) Yukon Gold potatoes, cut into 1" (2.5 cm) pieces; 2 tbsp (30 mL) olive oil; 1 tsp (5 mL) salt; 1 pkg (150 g) Garlic and Fine Herb soft cheese; 1/2 cup (125 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk 2% Evaporated Partly Skimmed Milk; 6 green onions, chopped

Prep Time 15 mins

Cook Time 1 hr

Serves 8

Difficulty N/A

Ingredients

4 lbs (2 kg) Yukon Gold potatoes, cut into 1" (2.5 cm) pieces
2 tbsp (30 mL) olive oil
1 tsp (5 mL) salt
1 pkg (150 g) Garlic and Fine Herb soft cheese
1/2 cup (125 mL) Carnation^® Regular, 2% or Fat Free Evaporated Milk
6 green onions, chopped

2% Evaporated Partly Skimmed Milk

Directions

Step 1:

Preheat oven to 400ºF (200ºC). Line a baking sheet with parchment paper. Toss potatoes with olive oil and salt. Place potatoes in a single layer on prepared baking sheet.

Step 2:

Roast in preheated oven 50-60 minutes until nicely browned.

Step 3:

Meanwhile in a food processor or blender combine cheese and evaporated milk.

Step 4:

Toss hot potatoes with dressing. Sprinkle with greens onions. Serve warm or cold.

Tips

You can replace part of the potatoes with sweet potatoes. Just peel and cut into 1” (2.5 cm) pieces and bake with the Yukon Gold potatoes.

Sprinkle with chopped cashews for an additional crunch.