Blue Cheese, Walnut, Celery And Anya Potato Salad Recipe

• 1 x 500 g pack Anya potatoes, washed and larger potatoes cut in half.
• 1 x 100 g pack walnut halves, break some of the walnuts in half
• 1 head celery
• 1 x Ripe pear eg Williams, Comice etc, cored and cut into chunks
• 1 Tbsp. Coarsely minced flat leaf parsley leaves
• 150 gm Gorgonzola or possibly similar blue cheese, crumbled into chunks (5z)
• 2 Tbsp. White wine vinegar
• 1 tsp Sugar
• 5 Tbsp. Walnut oil Salt and freshly grnd black pepper

1. Cook the potatoes till tender following instructions on the pack.
2. Meanwhile place the walnut halves and pcs on a baking tray and roast in a warm oven (200 C, 400 F, Gas Mark 6) for 5-10 min or possibly toast under a warm grill for 3-5 min.
3. Allow to cold.
4. Cut the base off the celery and throw away.
5. Separate any celery sticks and retain any celery leaves and wash and pat dry.
6. Trim and slice the celery sticks on the diagonal into chunks.
7. When the potatoes are cooked, drain well and allow to cold till just hot.
8. Place into a serving bowl.
9. Add in the toasted walnuts, celery and pear chunks, parsley leaves and blue cheese chunks to the potatoes.
10. Mix together the dressing ingredients adding seasoning to taste and pour over the salad ingredients tossing together to thoroughly coat.
11. Notes Serve immediately.
12. NOTES : Waxy textured Anya potatoes complimented with crisp celery, pear and crunchy walnuts in a walnut oil dressing.

pack walnut halves, celery, pear, flat leaf parsley leaves, blue cheese, white wine vinegar, sugar, walnut oil salt

Taken from cookeatshare.com/recipes/blue-cheese-walnut-celery-and-anya-potato-salad-87481 (may not work)