[wpv-post-body view_template="structure-data"]

Recipe Category: Sides » Salads

Roast Potato Salad with Blue Cheese Dressing

Roast Potato Salad with Blue Cheese Dressing

Serves: 4
Preparation Time: 20 minutes
Cooking time: 30 minutes
  • 500g new potatoes
  • sea salt and freshly ground black pepper, to taste
  • 8 slices prosciutto
  • 1 small red capsicum, cut into strips
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil
  • 120g blue cheese
  • 1/4 cup light sour cream
  • 1 tablespoon milk
  • 60g rocket leaves
  • continental parsley leaves, for garnish

Boil the potatoes in salted water for 10 minutes. Meanwhile, place prosciutto on a baking tray and bake at 200°C for 5-8 minutes until crisp. Allow to cool before breaking into pieces. Drain potatoes and cut in half. Arrange on a large roasting tray with capsicum and onion. Toss with olive oil until vegetables are well coated and season to taste. Roast at 200°C for 20-30 minutes until golden brown. Meanwhile, crumble the cheese and blend half together with the sour cream using the back of a spoon to form a paste. Mix in milk to make a dressing. Arrange rocket leaves on a platter, top with roast vegetables and drizzle with dressing. Top with remaining crumbled blue cheese and prosciutto, garnish with parsley and sprinkle with pepper. Serve immediately.

Recipe Type: Roast, Vegetarian

Author: Naomi Crisante
Stylist: Naomi Crisante
Photographer: Louis Petruccelli
Date Created: 15/03/2015

Leave a Reply

Your email address will not be published. Required fields are marked *