New Potato Salad with Blue Cheese and Chicory

Name: New Potato Salad with Blue Cheese and Chicory
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: European, British
Ingredients: 800g baby new potatoes, scrubbed; 6 tbsp extra-virgin olive oil; salt and black pepper; 2 tsp finely chopped rosemary leaves; 150g blue cheese, such as stilton, crumbled; 1 heaped tsp wholegrain mustard; juice of 1 lemon; 2 tsp honey; 3 small heads chicory (endive), bases trimmed and leaves separated; 100g radishes, very finely sliced; 4 spring onions, trimmed and finely sliced or shredded; 2 tbsp finely chopped chives

7 steps

Prep:25minCook:40min

Delicious upon delicious, so long as you like crisp-edged, hot, smashed potatoes, melting blue cheese, the crunch of chicory and radish, and a sweet mustard dressing.

Updated at: Wed, 16 Aug 2023 18:27:58 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories530.1 kcal (27%)

Total Fat32.8 g (47%)

Carbs45 g (17%)

Sugars4.6 g (5%)

Protein15.5 g (31%)

Sodium745.6 mg (37%)

Fiber6 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

800gbaby new potatoes

scrubbed

6 Tbspextra-virgin olive oil

salt

black pepper

2 tsprosemary leaves

finely chopped

150gblue cheese

such as stilton, crumbled

1 heaped tspwholegrain mustard

1juice of lemon

2 tsphoney

3 headschicory

endive, bases trimmed and leaves separated

100gradishes

very finely sliced

4spring onions

trimmed and finely sliced or shredded

2 Tbspchives

finely chopped

Instructions

Step 1

Heat the oven to 200C.

Step 2

Put the new potatoes in a pan of salted water, bring to a boil, then simmer for 15 minutes.

Step 3

Drain well, then tip into a large roasting pan and gently crush or flatten the potatoes with the base of a sturdy pan or jar. Drizzle over two tablespoons of the oil, season generously, especially with pepper, then scatter over the rosemary.

Step 4

Roast for 15 minutes, then strew with half the cheese and return to the oven for 10 minutes, until the cheese is bubbling and the potatoes are golden.

Step 5

Meanwhile, make the dressing.

Step 6

Mix the remaining four tablespoons of oil with the mustard, lemon juice, and honey, and season to taste.

Step 7

Put the chicory leaves and sliced radishes on a platter, add the dressing, smashed potatoes, remaining cheese, spring onions, and chives, and toss gently to combine. Serve while the potatoes are still warm.