A Superior Potato Salad with Roquefort and Walnuts
This is a potato salad that truly stands apart from the crowd, featuring the bold, tangy flavour of Roquefort cheese. It's a sophisticated, yet wonderfully simple, side dish for any special occasion.
There are, it seems to me, two very distinct categories of potato salad. There is the rather everyday, mayonnaise-bound sort, and then there is the kind that truly elevates a meal. This recipe, I assure you, falls firmly into the latter category.
The secret lies in paying proper attention to each component. We are not simply mixing things in a bowl; we are building layers of flavour and texture. The star, of course, is the Roquefort cheese – that magnificent, piquant, and salty sheep's milk cheese from the south of France. It has the strength of character to transform the humble potato into something altogether more glamorous.
This is the perfect recipe for a summer lunch, a buffet table, or to serve alongside a simple roast chicken or a beautifully cooked steak. It requires very little effort but delivers a great deal of flavour and sophistication. It is, in short, a recipe to have up your sleeve.
Why You'll Love This Recipe
- Using waxy new potatoes, such as Charlotte or Jersey Royals, is paramount. Their low starch content means they hold their shape beautifully after boiling, preventing a mushy result.
- Dressing the potatoes while they are still warm is a crucial step. The heat encourages the potatoes to absorb the creamy Roquefort dressing more deeply, flavouring them from the inside out.
- A combination of full-fat crème fraîche and good-quality mayonnaise creates the perfect dressing base. The crème fraîche provides a light tang and richness, while the mayonnaise adds stability and a classic creaminess, ensuring the dressing coats the potatoes without being heavy.
Ingredients
- 1kg waxy new potatoes, such as Charlotte or Jersey Royals
- 150g Roquefort cheese
- 150ml full-fat crème fraîche
- 2 tablespoons good-quality mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons snipped fresh chives
- 75g walnut halves, lightly toasted
- Salt and freshly milled black pepper
Equipment Needed
Large saucepan · Colander · Large mixing bowl · Small bowl · Whisk · Sharp knife · Chopping board
Step-by-Step Instructions
- First, prepare the potatoes. Give them a good scrub under cold running water – there's no need to peel them. If any are particularly large, cut them in half so that all the pieces are roughly the same size. This ensures they cook evenly.
- Place the potatoes in a large saucepan and cover with cold, salted water. Bring to the boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until they are just tender. You can test this by piercing one with the tip of a sharp knife; it should slide in with little resistance.
- While the potatoes are cooking, you can make the dressing. In a small bowl, whisk together the crème fraîche, mayonnaise, and lemon juice until smooth. Now, crumble in about two-thirds of the Roquefort cheese. Don't overmix it; you want to retain some small lumps of cheese for texture. Season with a good grinding of black pepper. Be cautious with salt, as the Roquefort is already quite salty.
- Once the potatoes are cooked, drain them well in a colander and let them sit for a minute to steam dry. This is an important step as it prevents a watery salad.
- Tip the warm, drained potatoes into a large mixing bowl. Pour over the dressing straight away and, using a large metal spoon, gently fold everything together until the potatoes are evenly coated. The warmth of the potatoes will help them absorb all the lovely flavour of the dressing.
- Allow the salad to cool to room temperature. Just before serving, gently fold in the toasted walnut halves, the snipped chives, and the remaining crumbled Roquefort. This ensures the nuts stay crunchy and the chives remain fresh and vibrant. Check the seasoning one last time and serve.
Delia's Notes from the Kitchen
A final thought: do seek out the best Roquefort you can find. A true AOC Roquefort will have a complexity and depth of flavour that really is the soul of this dish. And please, do not be tempted to skip the step of dressing the potatoes while they are warm. It is the single most important technique for achieving a potato salad with real, deeply infused flavour.
How to Store & Reheat
Store any leftovers in an airtight container in the refrigerator for up to 2 days. For the best flavour and texture, remove the salad from the refrigerator about 30 minutes before you plan to serve it, allowing it to come to room temperature. This dish should not be reheated.
Frequently Asked Questions
Why did my potatoes turn to mush?
This almost certainly means you've used the wrong type of potato. For a salad, you must use a 'waxy' variety like Charlotte, Anya, or Jersey Royals. Floury potatoes, like Maris Piper or King Edward, are wonderful for mash or roasting but will disintegrate when boiled for a salad.
Can I make this salad ahead of time?
Yes, you can. You can prepare the salad up to the end of step 5 and keep it refrigerated. However, for the very best result, I would advise adding the walnuts and chives just before serving to preserve their texture and freshness. Remember to let it come to room temperature before serving.
My dressing seems a little thick. What should I do?
If your dressing is too thick, you can thin it with a tiny splash of milk or an extra squeeze of lemon juice. Do this a little at a time, whisking continuously, until you reach your desired consistency. Remember it will loosen slightly when tossed with the warm potatoes.
Is it necessary to toast the walnuts?
I would strongly recommend it. Toasting nuts for just a few minutes in a dry frying pan awakens their flavour and makes them much crunchier. It's a small step that makes a significant difference to the finished dish.
Can I use a different blue cheese?
While Roquefort is specified for its unique sheep's milk tang, you can certainly substitute it. A creamy British Stilton would be a classic choice, or a milder Danish Blue if you prefer less pungency. The character of the salad will change, but it will still be delicious.