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
Note: + cooling time
- 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
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.
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.
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.
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.
Transfer potato mixture to a large serving platter. Drizzle with remaining dressing and sprinkle with the pecans, blue cheese and reserved celery leaves.