Roasted Potato Salad

• 4 lbs yukon gold potatoes, cut into 1 -inch pieces
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 (150 ml) packageboursin garlic and fine herb soft cheese
• 12 cup Carnation Evaporated Milk (regular, 2%, or fat-free)
• milk
• 6 green onions, chopped

1. Preheat oven to 400F Line a baking sheet with parchment paper.
2. Toss potatoes with olive oil and salt.
3. Place potatoes in a single layer on prepared baking sheet.
4. Roast in preheated oven 50-60 minutes until nicely browned.
5. Meanwhile in a food processor or blender, combine cheese and carnation milk.
6. Toss hot potatoes with dressing.
7. Sprinkle with green onions.
8. Serve warm or cold.
9. TIPS: You can replace part of the potatoes with sweet potatoes.
10. just peel and cut into 1-inch pieces and bake with Yukon Gold potatoes.
11. Sprinkle with chopped cashews for an additional crunch.

gold potatoes, olive oil, salt, garlic, carnation, milk, green onions

Taken from www.food.com/recipe/roasted-potato-salad-372284 (may not work)