Herby blue cheese potato salad
Serves: 6-8
Prep time: 35 minsTotal time: 
Recipe photograph by Danielle Wood
Herby blue cheese potato salad
Recipe by Sarah Cook
This makes a generous amount of the rich blue cheese dressing, so if you’re feeding more mouths add another 200-300g of potatoes to stretch the recipe a little further
Serves: 6-8
Prep time: 35 minsTotal time: 
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Nutritional information (1 of 6 portions)
Calories
242Kcal
Fat
10gr
Saturates
5gr
Carbs
28gr
Sugars
4gr
Fibre
3gr
Protein
9gr
Salt
0.6gr
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Ingredients
- 1kg waxy salad potatoes, such as Charlotte
- 1 x 20g pack chives, finely chopped
- 10g parsley, very finely chopped
- 25-50g blue cheese* of your choice, crumbled
For the dressing
- 100g blue cheese*
- 150ml buttermilk
- 50g light mayonnaise
- ¼ tsp English mustard powder (or 1 tsp mustard)
- 2 small shallots, very finely chopped
Step by step
- Make the dressing up to 24 hours ahead; briefly blitz together the blue cheese, buttermilk, mayonnaise, 1 tablespoon of water and the mustard powder, plus seasoning. Rinse the chopped shallot in a sieve under some hot tap water, drain and pat dry with kitchen paper, then stir into the dressing, too. Keep chilled.
- Cook the potatoes in boiling salted water until tender. Drain well and leave to cool. When the potatoes are cool enough, peel if you like, then cut into large bite-size chunks.
- Mix the dressing gently through the potatoes with most of the chopped chives and all of the parsley. To serve, scatter over the rest of the chives, crumble over the cheese and add a good grinding of black pepper. *Use vegetarian cheese if required.
