Potato Salad with Roquefort

Ingredients

  • freshly milled black pepper
  • 2 level tablespoons mayonnaise
  • 5 fl oz (150 ml) half-fat crème fraîche
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 heaped teaspoon grain mustard
  • + 9 more ingredients
    • 1 level teaspoon salt
    • 1 clove garlic, peeled
    • 4 spring onions, trimmed and finely chopped
    • 2 celery sticks, trimmed and chopped into ¼ inch (5 mm) pieces
    • 4 shallots, peeled and finely chopped
    • 1 level dessertspoon salt
    • 2 lb (900 g) small new potatoes or salad potatoes
    • 1 oz (25 g) Roquefort, crumbled
    • 1½ oz (40 g) Roquefort, crumbled

Place the potatoes in a steamer over boiling water and sprinkle them with the level dessertspoon of salt, then put a lid on and let them steam for 20-25 minutes.Meanwhile, make the dressing. To do this, place the garlic, along with the teaspoon of salt, into a mortar and crush it to a creamy mass...

View full recipe at SpringPad

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