Ingredients

  • 500g Vivaldi baby salad potatoes
  • 1 small red onion, peeled and sliced
  • 2-3 celery stalks, chopped
  • 200g Sainsbury's basics blue cheese
  • 50g walnut halves
  • Few sprigs of fresh parsley, chopped
  • Green salad, to serve

Method

  1. 1 Bring a saucepan of water to the boil and add the potatoes. Boil for 10 minutes and then add the onions and celery. Boil for a further 5 minutes until the potatoes are tender.
  2. 2 Drain off the water and return the potato mixture to the stove over a gentle heat.       
  3. 3 Remove any rind from the cheese and crumble into the potatoes, stirring until melted.       
  4. 4 Sprinkle over the chopped parsley and walnut halves. Serve immediately with a green salad.

Nutritional Details

Each serving provides
  • Energy 2102kj 502kcal 25%
  • Fat 31.0g 44%
  • Saturates 11.0g 55%
  • Sugars 0.1g <1%
  • Salt 5.0g 83%

% of the Reference Intakes

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