Warm Potato Salad with Blue Cheese

This delicious and easy potato salad has lots of blue cheese inside, making it irresistable if you love blue cheese. The potatoes are roasted so extra crunchy!

Course Salad, Side Dish

Cuisine Dutch

Keyword potatoes

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 363

Author Simone

Ingredients

500 grams potatoes halved or quartered. With or without skins
1 tbsp olive oil
2 red onions sliced into 6 wedges
4 slices streaky bacon trimmed and cut into large pieces
140 grams mushrooms sliced

Dressing

1 tbsp whole grain mustard
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar

Serve with

100 grams lamb's lettuce
85 grams creamy blue cheese I used castello blue

Metric - Us customary

Instructions

Heat oven to 220˚C/428˚F. Place the potatoes in a roasting tin, then rub with 1 tbsp of oil and a sprinkling of salt. Roast for 20 mins, then add the onion wedges to the tin, giving everything a good shake. Roast for 20 minutes more until the potatoes have turned a deep golden brown and the onions have caramelized and softened. Leave to cool slightly.
Heat a non-stick frying pan. Dry-fry the bacon until crisp. Take the bacon out and leave to cool down on kitchen paper. Add the sliced mushrooms to the pan, then fry for 5 mins more until they have softened.
Meanwhile, make the dressing. Whisk the mustard, vinegar and remaining 1 tbsp oil with a splash of water. Place potatoes, onions, bacon and mushrooms in a large bowl with the salad leaves, pour over the dressing, then toss well. Divide between 4 plates then crumble over the blue cheese

Nutrition