Potato salad with blue cheese and buttermilk dressing
Potato salad with blue cheese and buttermilk dressing
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Ingredients
- 1kg waxy salad potatoes, such as Charlotte
- 80g smoked bacon lardons
- 4 spring onions, thinly sliced
For the dressing:
- 75g creamy Gorgonzola or other soft blue cheese
- 50ml buttermilk
- 1 heaped tbsp mayonnaise
- 1 small garlic clove, crushed (optional)
- ½ tbsp cider vinegar
- ½ tsp Dijon mustard
Step by step
Cook the potatoes in a large pan of boiling water until just tender. Drain the potatoes and set aside until they’re cool enough to handle, then use a small knife to remove the skins (or leave the skins on, if you prefer). Allow the potatoes to cool completely, then cut them into chunks.
Meanwhile, dry-fry the bacon lardons in a small pan until crisp, then drain on kitchen paper. Combine all the dressing ingredients in a jug and blitz with a hand blender until smooth; season with plenty of black pepper.
Toss the dressing through the potatoes, then gently stir through half the spring onions and half the lardons. Tip into a serving bowl and top with the remaining spring onion and lardons, to serve.
Give your potato salad an American twist with the tangy of buttermilk and blue cheese
