Recipe - Blue Cheese Walnut Celery And Anya Potato Salad

1 500 g pack Anya potatoes;
washed and larger
; potatoes cut in
; half.
1 100 g pack walnut halves;
break some of the
; walnuts in half
1 Head celery
1 Ripe pear eg Williams;
Comice etc, cored
; and cut into chunks
1 tablespoon Coarsely chopped flat leaf
parsley leaves
150 g Gorgonzola or similar blue
cheese; crumbled into
; chunks (5oz)

DRESSING
2 tablespoon White wine vinegar
1 teaspoon Sugar
5 tablespoon Walnut oil
Salt and freshly ground
black pepper

Cook the potatoes until tender following instructions on the pack.

Meanwhile place the walnut halves and pieces on a baking tray and
roast in a hot oven (200 C, 400 F, Gas Mark 6) for 510 minutes or
toast under a hot grill for 35 minutes. Allow to cool.

Cut the base off the celery and discard. Separate any celery sticks
and retain any celery leaves and wash and pat dry.

Trim and slice the celery sticks on the diagonal into chunks.

When the potatoes are cooked, drain well and allow to cool until just
warm. Place into a serving bowl.

Add the toasted walnuts, celery and pear chunks, parsley leaves and
blue cheese chunks to the potatoes.

Mix together the dressing ingredients adding seasoning to taste and
pour over the salad ingredients tossing together to thoroughly coat.

Notes Serve immediately.

Converted by MC_Buster.

NOTES : Waxy textured Anya potatoes complimented with crisp celery,
pear and crunchy walnuts in a walnut oil dressing.

Converted by MM_Buster v2.0l.