I'm not a huge fan of potato salads, or potatoes really, for that matter. But what I do love is the combination of roasted sweet potatoes, caramelized onions, and tangy blue cheese. I'll use this combination in a frittata or omelette, in a salad, and of course alone, tossed with some oil and a drizzle of good vinegar, for a hearty alternative to tradtional picnic potato salads. In this recipe, I've lightened things up by adding halved fresh bing cherries for a juicier flavor.
Click here to see 9 Summer-Ready Potato Salads. View Recipe