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Potato salad with blue cheese and buttermilk dressing


Serves: 4
timePrep time: 10 mins
timeTotal time:
Potato salad with blue cheese and buttermilk dressing
Recipe photograph by Martin Poole

Potato salad with blue cheese and buttermilk dressing


Serves: 4
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
349Kcal
Fat
16gr
Saturates
7gr
Carbs
42gr
Sugars
4gr
Fibre
5gr
Protein
13gr
Salt
1gr

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Sainsbury's magazine

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

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

  1. 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.

  2. 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.

  3. 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.

Chef quote

Give your potato salad an American twist with the tangy of buttermilk and blue cheese

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