Potato salad with blue cheese recipe

  • Serves 8
  • 30 mins to prepare
  • 545 calories / serving
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Put the potatoes in a large pan of cold water and bring to the boil. Simmer for 20 minutes, until tender. Drain and cool. Fry the bacon lardons until golden and crisp. Set aside.

To make the dressing, crumble half the Stilton into a bowl and mix with the mayonnaise, crème fraîche, garlic, lemon and white wine vinegar. Season and mix well to combine. Place all the salad ingredients in a serving bowl and toss with the dressing. To serve, sprinkle over the remaining cheese and the chives.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1.5kg (3lb) Charlotte or new potatoes, halved or quartered if large
  • 2 x 180g pack smoked bacon lardons
  • 220g (7¾oz) Stilton
  • 150g mayonnaise
  • 150g (5oz) creme fraiche
  • 1 garlic clove, crushed to a paste
  • ½ lemon, juiced
  • 1tsp white wine vinegar
  • 1 bunch spring onions, chopped
  • chives, finely chopped
  • Energy 2265kj 545kcal 27%
  • Fat 39g 56%
  • Saturates 17g 85%
  • Sugars 4g 4%
  • Salt 2.6g 43%

of the reference intake
Carbohydrate 31.5g Protein 18g Fibre 2.8g


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