Italian Potato Salad
Published in Salads
Best at room temperature.
Ingredients:
- 2 kg unpeeled baby potatoes
- 10 spring onions, chopped
- 155 g creamy blue cheese
- 2 tbl wholegrain mustard
- 200 – 250 ml olive oil
- freshly ground black pepper
Preparation:
- Boil potatoes in salted water, until just tender, drain, refresh, then drain again thoroughly.
- Cool slightly then cut into halves or quarters, depending on size, and combine with the spring onions.
- Blitz the cheese, mustard, pepper and oil in a food processor until smooth.
- Check the seasoning, but you shouldn’t need extra salt because the cheese is usually very salty.
- Pour over the potatoes and onion, and stir gently to coat thoroughly. Line a bowl with sprouts or watercress, and spoon in the potato.
Notes:
- You get a lighter and, for me, pleasanter flavour with sunflower and olive oils mixed, or use just sunflower oil.
Serves 8 – 10.
