Name: Goat’s cheese and potato salad
Yield: 4
Ingredients: 1 kg kipfler potatoes, scrubbed; 100 gm ash-rolled goat's cheese, coarsely torn; ½ (firmly packed) cup watercress; 80 gm (½ cup) roasted almonds, coarsely chopped; Honey-mustard dressing; 80 ml (⅓ cup) extra-virgin olive oil; 2 tbsp honey; 80 ml (⅓ cup) lemon juice; 1 tsp Dijon mustard; 1 small garlic clove, crushed

Goat’s cheese and potato salad

A fast and fresh take on the classic potato salad, with creaminess from goat's cheese and crunch from roasted almonds.

A bright, tangy spin on a favourite, with creaminess from goat’s cheese and crunch from roasted almonds. A light meal in its own right, or perfect with pan-fried chicken and a squeeze of lemon.

Ingredients

1 kg kipfler potatoes, scrubbed

100 gm ash-rolled goat's cheese, coarsely torn

½ (firmly packed) cup watercress

80 gm (½ cup) roasted almonds, coarsely chopped

Honey-mustard dressing

80 ml (⅓ cup) extra-virgin olive oil

2 tbsp honey

80 ml (⅓ cup) lemon juice

1 tsp Dijon mustard

1 small garlic clove, crushed

Method

1.Place potatoes in a large saucepan of cold, salted water and bring to the boil. Reduce heat to medium and simmer until tender when pierced with a knife (15 minutes). Drain. When cool enough to handle, halve lengthways and peel away any skin that comes off easily.

2.Meanwhile, for dressing, combine ingredients in a screw-top jar, season to taste, and shake until combined.

3.Toss three-quarters of the dressing through potatoes. Transfer potatoes to a serving platter, add goat’s cheese, watercress, pea shoots and almonds and toss to combine. Drizzle with remaining dressing, season to taste and serve.

Profile Charlotte Binns-McDonald

Styling by Geraldine Muñoz

Ingredients

Method

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