Crispy potato salad with blue cheese
Asked to bring a salad? This potato salad loaded with crisp greens and blue cheese is the perfect crowd-pleaser.
Start by preheating the oven to 200 degrees Celsius. Then grease and line a baking tray with baking paper. Place the potatoes on the lined tray and drizzle with oil. Season with salt and pepper, sprinkle with paprika and toss to coat. Pop in the oven and roast for 30 minutes or until the potatoes are tender. Using clean paper towel, gently crush each potato. Roast for another 15 minutes or until golden. Then set aside to cool slightly.
Meanwhile to make the dressing, place the sour cream, mayonnaise, vinegar and half the blue cheese in a food processor and process until smooth. Transfer the mixture to a bowl and stir in half the chives and half the dill. Then season with salt and pepper. Next add the sugar snap peas, snow peas and frozen peas to a saucepan of boiling water. Cook for two minutes or until just tender. Drain, then refresh under cold water, draining well.
Next, cook the bacon in a large frying pan over medium heat for 5 minutes or until crisp. Then transfer to a plate lined with paper towel. Set aside to cool. To serve, arrange the potatoes combined peas, bacon, spring onion and the remaining blue cheese on a platter. Drizzle with the dressing and sprinkle with the remaining chives and dill to serve. This crispy potato salad makes a mouth-watering side for your next get-together.
Note: + Cooling time
- 1kg baby Red Royale potatoes
- 2 tbs olive oil
- 2 tsp smoked paprika
- 1/2 cup (120g) Coles Sour Cream
- 1/4 cup (75g) mayonnaise
- 2 tbs white wine vinegar
- 150g blue cheese, crumbled
- 1/2 cup finely chopped chives
- 1/4 cup coarsely chopped dill
- 200g sugar snap peas
- 200g snow peas
- 500g pkt frozen peas
- 8 short-cut bacon rashers, chopped
- 3 spring onions, thinly sliced
Preheat oven to 200°C. Line a baking tray with baking paper. Place the potatoes on the lined tray. Drizzle with oil. Season. Sprinkle with paprika. Toss to coat. Roast for 30 mins or until tender.
Use a clean tea towel to gently crush each potato. Roast for 15 mins or until golden. Set aside to cool slightly.
Meanwhile, place the sour cream, mayonnaise, vinegar and half the blue cheese in a food processor and process until smooth. Transfer to a bowl. Stir in half the chives and half the dill. Season.
Cook combined peas in a saucepan of boiling water for 2 mins or until just tender. Refresh under cold water. Drain.
Cook the bacon in a large frying pan over medium heat for 5 mins or until crisp. Transfer to a plate lined with paper towel. Set aside to cool.
Arrange the potato, peas, bacon, spring onion and remaining blue cheese on a platter. Drizzle with dressing. Sprinkle with remaining chives and dill to serve.
Swap me: Try it with Danish fetta or goat’s cheese instead of blue cheese.
Dress it up: Keep this dressing recipe handy – it’s also great drizzled over crisp lettuce wedges or as a dip for spicy wings.