Potato salad with stilton and chicory
9 Oct 2020
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Background
During the winter festivities this potato salad with stilton and chicory goes well with many main dishes such as roasted poultry (chicken, turkey, goose), beef, game and so on. It could also be served on its own as a vegetarian dish for a laid-back, yet super yummy lunch.
Ingredients
- 750g waxy baby potatoes
- 100g chopped walnuts
- 1 large head chicory
- 1 celery stick
- 3 spring onions
- 200g Stilton or Roquefort
- 50g watercress
- For the dressing:
- 1 Tbsp red wine vinegar
- 1 tsp Dijon mustard
- 3 Tbsp walnut oil
- 3 Tbsp olive oil
- lemon juice, to taste
Instructions
- Wash the potatoes, then cook them in lightly salted water.
- Meanwhile, chop the walnuts and roast them in a dry pan. Let them cool.
- Separate the chicory leaves, then slice them into long, thin strips (lengthwise).
- Slice the spring onions diagonally.
- Mix the dressing, taste it and adjust the acidity with some lemon juice.
- Drain the potatoes and mix them immediately with the dressing.
- Carefully fold in the chicory strips, spring onion and walnut pieces, then crumble the cheese on top.
- Stir in the watercress just before serving.
© 2026 Copyright CookTogether
Categories
- Meal Type: - Dinner - Everyday - Lunch - Main - Quick & Easy - Salad - Seasonal - Side - Supper
- Cuisines: - British
- Occasions: - Christmas - Dinner Party - New Year - Parties
- Health and Diet: - Egg Free - Gluten Free - Sugar Free - Vegetarian
- Skill Levels: - Easy
You might also like
Recent Recipes
-
Dairy-Free Chocolate Orange Brownie Cake
This dairy-free chocolate orange brownie cake is rich, fudgy and...
-
Carrot and Mandarin Mini Bundt Cakes
These carrot and mandarin mini bundt cakes are soft, fragrant...
-
Buckwheat and Artichoke Salad
This buckwheat and artichoke salad is a light, fresh dish...
-
Buckwheat Seafood Bowl
This buckwheat seafood bowl is a quick, balanced meal that’s...
Advertise on CookTogether
Like Us On Facebook …
