• 1 kg waxy salad potatoes, such as Charlotte
  • 80 g smoked bacon lardons
  • 4 spring onions, thinly sliced

For the dressing:

  • 75 g creamy Gorgonzola
  • 50 ml buttermilk
  • 1 heaped tbsp mayonnaise
  • 1 small garlic clove, crushed (optional)
  • 0.5 tbsp cider vinegar
  • 0.5 tsp Dijon mustard


  1. 1

    Cook the potatoes in a large pan of boiling water until just tender. Drain the potatoes and set aside until they're cool enough to handle, then use a small knife to remove the skins (or leave the skins on, if you prefer). Allow the potatoes to cool completely, then cut them into chunks.

  2. 2

    Meanwhile, dry-fry the bacon lardons in a small pan until crisp, then drain on kitchen paper. Combine all the dressing ingredients in a jug and blitz with a hand blender until smooth; season with plenty of black pepper.

  3. 3

    Toss the dressing through the potatoes, then gently stir through half the spring onions and half the lardons. Tip into a serving bowl and top with the remaining spring onion and lardons.

Nutritional Details

Each serving provides
  • Energy 1415kj 338kcal 17%
  • Fat 13.3g 19%
  • Saturates 5.6g 28%
  • Sugars 4.7g 5%
  • Salt 1.4g 23%

% of the Reference Intakes

Typical values per 100g: Energy 435kj/104kcal

Each serving provides

13.2g carbohydrate 1.3g fibre 4.4g protein

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