Castello Summer of Blue — Bacon and Blue Cheese Roasted Potato Salad
Recipe Type: Side
Serves: about 6 side servings
Creamy blue cheese and sour cream coat beautifully roasted onions and potatoes for an awesome summer side dish.
  • 2 and ½ to 3 lbs baby rainbow baby/new potatoes
  • 1 medium sweet onion, sliced
  • ¼ cup olive oil (I like using a roasted garlic olive oil)
  • coarse salt and freshly-ground pepper
  • 5 slices thick-cut bacon
  • ½ cup sour cream
  • ½ cup Castello Traditional Crumbled Danish Blue cheese
  • ½ cup sliced green onions
  1. Preheat oven to 400 degrees.
  2. Halve or quarter the potatoes so that they are somewhat bite-sized (you can leave any super small ones whole). In a large bowl, toss together the potatoes, onion, olive oil, salt, and pepper. Spread out on a large sheet pan, and roast for 35-45 minutes, until golden and cooked through.
  3. Meanwhile, slice the bacon into small strips. Cook the bacon until crispy. With a slotted spoon, remove the bacon pieces from the pan and place them on a plat lined with a paper towel.
  4. In a large bowl, gently combine the roasted potatoes and onion, sour cream, blue cheese, and most of the bacon and green onions, reserving just a bit to garnish. Carefully toss to coat. Taste and add more salt and pepper, if necessary. Sprinkle the remaining bacon and green onions over the top.
Recipe by Honest Cooking at