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Potato salad with stilton and chicory

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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 750 g waxy baby potatoes
  • 100 g chopped walnuts
  • 1 large head chicory
  • 1 celery stick
  • 3 spring onions
  • 200 g Stilton or Roquefort
  • 50 g 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

Method
 

  1. Wash the potatoes, then cook them in lightly salted water.
  2. Meanwhile, chop the walnuts and roast them in a dry pan. Let them cool.
  3. Separate the chicory leaves, then slice them into long, thin strips (lengthwise).
  4. Slice the spring onions diagonally.
  5. Mix the dressing, taste it and adjust the acidity with some lemon juice.
  6. Drain the potatoes and mix them immediately with the dressing.
  7. Carefully fold in the chicory strips, spring onion and walnut pieces, then crumble the cheese on top.
  8. Stir in the watercress just before serving.