Potato, red cabbage and blue cheese salad

Make the most of potato in this delicious winter salad. It’s bursting with fresh flavour, ideal for entertaining.

4 as a side

15m

Note: + cooling time

15m

Ingredients

  • 1kg baby Red Royale or baby white potatoes, halved
  • 1/2 cup (70g) pecans
  • 2 tbs honey
  • 1 red onion, thinly sliced
  • 250g red cabbage, shredded
  • 1 celery stick, trimmed, thinly sliced diagonally, inner leaves reserved
  • 25g blue cheese, crumbled

Blue cheese dressing

  • 1 cup (280g) Greek-style yoghurt
  • 50g blue cheese
  • 2 tsp Dijon mustard
  • 1 tsp honey

Method

STEP 1 

Preheat oven to 180°C. Line a baking tray with baking paper. Cook potato in a large saucepan of boiling water for 15 mins or until tender. Drain well.

STEP 2 

Meanwhile, place the pecans on the lined tray. Drizzle with honey and season with salt. Bake for 5 mins or until toasted and caramelised. Set aside on the tray to cool completely.

STEP 3 

To make the blue cheese dressing, combine the yoghurt, cheese, mustard and honey in a bowl. Add 2 tbs water. Stir until smooth and well combined.

STEP 4 

Add half the blue cheese dressing to the potato in the pan and stir to combine. Add the onion, cabbage and celery and gently toss to combine.

STEP 5 

Transfer potato mixture to a large serving platter. Drizzle with remaining dressing and sprinkle with the pecans, blue cheese and reserved celery leaves.

Dietary information

Egg-free
Gluten-free
Peanut-free
Sesame-free
Soy-free
Wheat-free
Yeast-free
Vegetarian

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.