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.
Goat's cheese and potato salad

Goat's cheese and potato salad

Ben Dearnley

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.


Honey-mustard dressing


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.

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