Potato, Blue Cheese and Walnut Salad

This salad will become a part of your go to recipes whenever you want to impress. The bold Cabernet Franc go so well together, a true match made in heaven.  You can enjoy it as a salad, a side dish or on its own.



5 potato’s, washed and cut into wedges
4 rosemary sprigs
Salt and pepper
Olive oil for drizzling
2 onions, chopped finely
1 teaspoon garlic
250g braai mushrooms – the big one’s sliced
150ml fresh cream
1 block of blue cheese
¼ cup of walnuts
Fresh thyme


Pre-heat the oven to 200 oC.  Spread the potatoes on a baking dish.  Sprinkle the potatoes with the rosemary, salt and pepper and drizzle with some olive oil.  Roast open for 40 -45 minutes until golden and crispy.

Now for the toppings. Fry the onion and garlic until translucent, transfer to a dish and fry the mushrooms until done, add the fresh thyme.

In a small sauce pan melt the block of cheese and add the cream. Bring it to a quick boil and let it reduce a bit.

Place the roasted potatoes in a dish and scatter the toppings over, lastly drizzle the potatoes with the cheese sauce and the nuts.  Season to taste.



Recipe & Styling: Elmarie Berry
Photography: Janine CIlliers


2018-12-14T11:13:03+02:00 0 Comments

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