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How to make Potato, red cabbage and blue cheese salad

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

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
  • 2 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.