This warm salad makes a real meal of new potatoes, mixed with sweet caramelised onions, a punchy mustardy dressing, soft blue cheese and a handful or two of colourful seasonal salad leaves.
- 750g new potatoes, cut into generous bite-size chunks (see tips below)
- 1 tbsp olive oil
- 20g butter
- 2 large onions, thinly sliced from tip to root
- 2 garlic cloves, thinly sliced
- Large handful fresh flatleaf parsley, coarsely chopped
- Small bunch fresh chives, finely chopped
- 150g Colston Bassett Stilton
- Couple of handfuls of interesting salad leaves
For the dressing
- 2 tbsp extra-virgin olive oil
- 2 tsp dijon mustard
- 2 tsp caster sugar
- 1 tbsp cider vinegar
- For the dressing, put all the ingredients in a small bowl or jug, season with salt and pepper and whisk vigorously to combine. Set aside while you make the salad.
- Put the potatoes in large pan of well salted water. Set the pan over a high heat and bring to the boil. Simmer the potatoes until they’re tender – about 15 minutes. Drain and leave to steam dry.
- Set a large frying pan over a medium heat. Add the olive oil and butter then, when it’s bubbling away, scatter in the sliced onions and garlic along with salt and pepper. Cook gently for 15-20 minutes until the onions are soft and tender and starting to caramelise around the edges. Add the potatoes to the pan, scatter over the parsley and chives and drizzle over half the dressing, then turn everything in the pan to combine.
- Tumble the potato mixture onto a large serving platter and crumble over the blue cheese. Dress with the remaining dressing and arrange the salad leaves over the warm salad. Serve straightaway.