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Creamy Potato and Blue Cheese Salad

Ingredients

  • 700 grams new potatoes cut to similar size
  • I packet green beans ends cut off
  • 1 punnet cherry tomatoes halved
  • ½ red onion finely sliced
  • 2 tablespoons mayonnaise
  • 150 grams castello creamy blue cheese
  • 2 sprigs of mint sliced
  • Juice of half a lemon
  • Salt and Pepper

Instructions

  1. Cook potatoes in a pot of boiling salted water until tender.
  2. Cook your beans and refresh under cold water so they don’t keep cooking. I like to steam the beans above the pot of potatoes to save on dishes!
  3. Once the potatoes are cooked, drain and place in a large bowl. Leave to cool for 5 minutes, but not until cold. We want the mayonnaise to hit the potatoes while still warm. Add beans, red onion, tomatoes, lemon juice, mint and mayonnaise, mix well and season with salt and pepper.
  4. Place half the salad on your serving plate. Take the blue cheese and roughly cut into 2cm pieces, scatter half the cheese over the salad, top with the rest of the potato salad, and finish with the rest of the cheese.
  5. Serve.