© J Sainsbury plc 2020
Photo: Martin Poole
Potato salad with blue cheese and buttermilk dressing
Give your potato salad an irresistible American twist with the tang of buttermilk and blue cheese
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Ready in 20 minutes, plus cooling
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Cooking time 10 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 1kg Charlotte potatoes
- 80g smoked bacon lardons
- 4 spring onions, thinly sliced
For the dressing
- 75g gorgonzola
- 50ml buttermilk
- 1 heaped tbsp mayonnaise
- 1 small garlic clove, crushed
- ½ tbsp cider vinegar
- ½ tsp Dijon mustard
Method
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1
Cook the potatoes in a large pan of boiling water, until just tender. Drain and set aside until they're cool enough to handle, then use a small knife to remove the skins. Allow the potatoes to cool completely, then cut them into chunks.
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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, then season.
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3
Toss the dressing through the potatoes, then gently stir through half the spring onions and lardons. Tip into a serving bowl and top with the remaining spring onion and lardons.
