Warm Potato & Bleu Cheese Salad (A great alternative to a mayonnaise based Potato Salad)
			About 1 LB Yukon Gold or Red Potatoes, boiled or steamed until fork tender, cooled and then sliced into rounds, (can be done a day ahead) About 3/4 cups  Basic Vinaigrette Dressing 1 tablespoon Vegetable Oil 1 small yellow or white Onion, sliced into slivers Pinch of Salt ½ Red Onion, sliced into slivers (optional) 1 bunch Green Onions, thinly sliced ¼ to ½ cup crumbled Bleu Cheese, such as Maytag Freshly Ground Black Pepper to taste  In a heavy skillet, sauté the onions in the oil, for about 1 to 2 minutes, until soft Pre-heat over to 375-degrees Mix the potatoes with half of the vinaigrette and place on a sheet pan Roast the potatoes for about 15 to 25 minutes or until the potatoes are golden Transfer the potatoes to a bowl & cool slightly  Add the cooked onions, red & green onions, the bleu cheese and the vinaigrette, mix to combine  Season to taste and add more vinaigrette if needed  Serve warm or refrigerate until ready to use (serve at room temperature) Serves about 4 to 6 servings
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