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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.
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