Ingredients
- 1kg Vivaldi potatoes, peeled, cut into wedges
- 1 large avocado, sliced
- 3 celery stalks, trimmed, thinly sliced
- 2/3 cup roughly chopped walnuts
- 80g mild blue cheese, chopped
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 2 tablespoons chopped fresh mint leaves
- 2 tablespoons chopped fresh chives
- 2 tablespoons drained capers, chopped
- 1 garlic clove, crushed
Directions
- Step 1
Cook potato in a large saucepan of boiling, salted water for 8 to 10 minutes or until just tender. Drain. Refresh under cold water. Cool for 20 minutes.
- Step 2
Make dressing Place oil, vinegar, parsley, mint, chives, capers and garlic in a bowl. Stir to combine.
- Step 3
Place potato, avocado, celery, walnuts and cheese in a bowl. Drizzle with dressing. Serve.
Serving size: 6
Recipe courtesy of taste.com.au