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Potato, red cabbage and blue cheese salad recipe
Potato, red cabbage and blue cheese salad recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Comforting and flavorful potato side dish.
Ingredients:
  • 1kg baby Red Royale or baby white potatoes, halved
  • 70g pecan
  • 57.20 gm honey
  • 1 red onion, thinly sliced
  • 250g red cabbage, shredded
  • 1 celery stick, trimmed, thinly sliced diagonally, inner leaves reserved
  • 25g blue cheese, crumbled
  • Blue cheese dressing
  • 280g yoghurt
  • 50g blue cheese
  • 11.80 gm Dijon mustard
  • 14.40 gm honey
Instructions:
  • Preheat the oven to 180°C and line a baking tray with parchment paper. Boil the potato in a large saucepan of water for about 15 minutes or until tender. Drain the potato well.
  • Place the pecans on the lined tray, then generously drizzle them with honey and sprinkle with a touch of salt. Bake for 5 minutes or until they're beautifully toasted and caramelized. Allow them to cool completely on the tray before proceeding.
  • In a bowl, mix together yogurt, blue cheese, mustard, and honey. Incorporate 2 tablespoons of water. Stir until creamy and fully blended.
  • Mix in half of the blue cheese dressing with the potatoes in the pan until combined. Then, add the onion, cabbage, and celery, and gently toss everything together.
  • Transfer the flavorful potato mixture onto a grand serving platter. Deliciously drizzle with the remaining dressing, and artfully sprinkle with the pecans, blue cheese, and the reserved celery leaves.

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