New Potato, Bean and Blue Cheese Salad
Hearty summer salad with lots of rich goodness
8 - 10
Serves
20 mins
Prep Time
25 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
Need to bring a plate? Try this refreshing summer salad, offering a delightful contrast of textures and flavours. It's an ideal accompaniment for summertime barbecues or as a light, satisfying main dish, embodying the essence of fresh, seasonal fare.
Rate this recipe
Share
Ingredients
for salad
1kg new potato
400g green beans
or asparagus
2 Tbsp finely chopped chives
2 cups rocket
150 blue vein cheese
crumbled
½ cup walnut
toasted
for dressing
¼ cup mayonnaise
¼ cup sour cream
2 tsp runny honey
1 Tbsp capers
chopped
1 tsp lemon zest
2 Tbsp lemon juice
Method
to make salad
1
Boil the potatoes in a large pot of salted water for 12 minutes or until cooked through. Cool. Slice into bite-size pieces.
Start Timer
2
Plunge the beans and/or asparagus for 4 minutes in boiling water. Refresh in cold icy water to keep the vibrant green colour. Cut into smaller pieces and add to the potatoes.
Start Timer
3
Add half the chives, rocket, blue cheese and half the walnuts.
4
For the dressing combine the mayonnaise, sour cream, honey, capers, zest and juice in a small bowl.
5
Dress the salad 20 minutes before serving. Garnish with the remaining chives and walnuts.
Start Timer
Nutrition Information per Serving (195g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1008 kJ (241 kcal)
Protein
8.0g
Total Fat
16.7g
Saturated Fat
4.7g
Carbs
14.1g
Sugars
4.2g
Sodium
239mg
Iron*
1.2mg
* Percentage of recommended daily intake (Aust/NZ)