Potato, mushroom and blue cheese salad

A full-on filling salad with a difference. This salad packs a serious punch, combining flavourful ingredients that complement each other perfectly.

This recipe was created by Branston NPD team.

SEASON

Spring/Summer

COMPLEXITY

Simple

PREPARATION TIME

5 minutes

COOKING TIME

15 minutes

SERVES

Serves 4

Ingredients

750g New/Baby potatoes
2-3 garlic cloves, peeled and crushed
230g chestnut mushrooms
50g butter, melted
1 red onion peeled and finely chopped
2 tbsp freshly chopped parsley
Juice of 1/2 lemon
1 tbsp fresh thyme leaves
100g cubed blue cheese eg Spanish Picos, Stilton or a blue goats’ cheese
Salt and black pepper to season
Baby spinach and/or rocket leaves to serve

Method

Steam or microwave the potatoes for 9-10 minutes until cooked.

Gently sauté the chopped onions, crushed garlic, parsley, thyme and seasoning in the melted butter for 1-2 minutes.

Cut the mushrooms into thick slices and add to the pan with the cooked potatoes and continue to sauté until golden.

Place the spinach/rocket leaves onto a serving plate and top with the hot potato and mushroom mixture.

Sprinkle over with the cubes of blue cheese before serving.

You might also like...

Healthy Fish and Cornish New Potato Chips

Try a healthy take on the British classic, fish and chips, with the Healthy Fish and Cornish New Potato Chips recipe developed by Seasonal Spuds.

Sweet Potato Pie

It's always the right time for a slice of something nice like our Sweet Potato Pie which is sure to leave you wanting more.

Potato Tteokbokki

Traditionally Korean rice cakes, there are 2 varieties which are made from rice flour and wheat flour. I made these from potatoes and used potato starch to give it that chewy texture. This is eaten all year round.

Sweet Potato Truffles

Perfect for Valentine's Day, our sweet potato truffles are easy to make and are the perfect dessert for a romantic two or three course meal.