Potato salad with blue cheese and buttermilk dressing
Prep time: 10 minsTotal time: 
Potato salad with blue cheese and buttermilk dressing
Prep time: 10 minsTotal time: 
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 1kg waxy salad potatoes, such as Charlotte
- 80g smoked bacon lardons
- 4 spring onions, thinly sliced
For the dressing:
- 75g creamy Gorgonzola or other soft blue cheese
- 50ml buttermilk
- 1 heaped tbsp mayonnaise
- 1 small garlic clove, crushed (optional)
- ½ tbsp cider vinegar
- ½ tsp Dijon mustard
Step by step
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Cook the potatoes in a large pan of boiling water until just tender. Drain the potatoes and set aside until they’re cool enough to handle, then use a small knife to remove the skins (or leave the skins on, if you prefer). Allow the potatoes to cool completely, then cut them into chunks.
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Meanwhile, dry-fry the bacon lardons in a small pan until crisp, then drain on kitchen paper. Combine all the dressing ingredients in a jug and blitz with a hand blender until smooth; season with plenty of black pepper.
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Toss the dressing through the potatoes, then gently stir through half the spring onions and half the lardons. Tip into a serving bowl and top with the remaining spring onion and lardons, to serve.
Give your potato salad an American twist with the tangy of buttermilk and blue cheese
