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Potato, red cabbage and blue cheese salad

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  • Egg free
  • Sesame free
  • Soy free
  • Peanut free
  • Gluten free
  • Wheat free
  • Vegetarian

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

  • Serves4, as a side
  • Cook time15 minutes
  • Prep time15 minutes, + cooling time
Red cabbage, potatoes, celery and walnut salad served in a bowl with walnuts on the side

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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Nutrition Information

PER SERVE

Energy: 2186kJ/523 Cals (25%)

Protein: 17g (34%)

Fat: 22g (31%)

Sat fat: 6g (25%)

Carb: 60g (19%)

Sugar: 30g (33%)

Fibre: 9g (30%)

Sodium: 375mg (19%)

    Potato, red cabbage and blue cheese salad

    Potato, red cabbage and blue cheese salad
    • Serves4, as a side
    • Cook time15 minutes
    • Prep time15 minutes, + cooling time
    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
      Description

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

      Method

      1. 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.

      2. 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.

      3. 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.

      4. 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.

      5. 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.