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.

Red cabbage, potatoes, celery and walnut salad served in a bowl with walnuts on the side

Serves

4 as a side

Prep

15m

Note: + cooling time

Cooking

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.