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Crispy potato salad with blue cheese recipe
Crispy potato salad with blue cheese recipe
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Crispy potato, peas, bacon, and creamy blue cheese dressing make this salad a crowd-pleaser.
Ingredients:
  • 1kg baby Red Royale potatoes
  • 36.40 gm olive oil
  • 5.00 gm smoked paprika
  • 120g sour cream
  • 75g mayonnaise
  • 150g blue cheese, crumbled
  • 125.00 ml finely chopped chives
  • 62.50 ml coarsely chopped dill
  • 200g sugar snap peas
  • 200g snow peas
  • 500g pkt frozen peas
  • 8 short-cut bacon rashers, chopped
  • 3 spring onions, thinly sliced
Instructions:
  • Preheat the oven to 200°C. Line a baking tray with parchment paper. Arrange potatoes on the tray, drizzle with oil, season with salt and pepper, sprinkle with paprika, and toss well to coat. Roast for about 30 minutes until tender.
  • Gently crush each potato using a clean tea towel. Roast in the oven for 15 minutes or until they turn golden brown. Allow them to cool slightly before proceeding.
  • In a food processor, combine sour cream, mayonnaise, vinegar, and half of the blue cheese. Blend until smooth, then transfer the mixture to a bowl. Gently fold in half of the chives and half of the dill. Season to taste.
  • Boil peas in a saucepan for 2 minutes until tender. Then, refresh in cold water and drain.
  • Fry the bacon in a large skillet over medium heat for 5 minutes until crispy. Then, remove the cooked bacon and let it cool on a paper towel-lined plate.
  • Assemble potato, peas, bacon, spring onion, and the rest of the blue cheese on a platter. Drizzle with dressing and garnish with the leftover chives and dill before serving.

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