Blue cheese potato salad recipe

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900g new potatoes, chopped into chunks

50ml olive oil

1½ tbsp white wine vinegar

5 spring onions, chopped

½ tsp salt

1 tsp black pepper

4 streaky bacon rashers, grilled until crispy

50g blue cheese, then crumbled

, crumbled

Bring a large pot of salted water to the boil and cook the potatoes for 8-10 minutes until tender but still firm. Drain well, then allow to cool slightly for 2-3 minutes.
In a large bowl, whisk together the oil, vinegar, spring onions, salt and pepper. Add the still-warm potatoes, bacon and cheese and toss to coat.

Per Serving 296kcals, 17.4g fat (5g saturated), 25.2g carbs, 2.1g sugars, 10.7g protein, 4g fibre, 0.706g sodium

Blue cheese potato salad