Roasted Red Potato Salad Serving Size - 10 Prepared By - DnD Recipe Rating * * * * *
			SALAD: 4 lbs red boiled potatoes, quartered 3 tbsp olive oil 4 green onions, chopped 1/4 lb crumbled blue cheese 4 slices bacon, chopped 2 tbsp chopped parsley 1 1/2 tsp kosher salt 1/2 tsp cracked black pepper 2 tbsp diced pimentos DRESSING: 1/4 cup Champagne vinegar 1 1/4 cup canola oil 1 tbsp Dijon mustard 1 clove garlic 1 tbsp lemon juice 1/4 tsp cracked black pepper
			Preheat oven to 400 degrees. Mix potatoes, pepper, salt and olive oil in a large bowl. Place the potato mixture on a sheet pan and cook for 25 minutes, or until potatoes are brown and thoroughly cooked. Place in the refrigerator to cool. In a blender place the Champagne vinegar, pepper, garlic, lemon juice and Dijon mustard and blend adding the canola oil until well blended. In large mixing bowl, place cooled potatoes, blue cheese crumbles, bacon, parsley, pimentos and green onions. Pour dressing over the mixture and combine. Place in a serving bowl and enjoy!