Roquefort is a French blue cheese made from sheep’s milk, famous for its sharp, salty flavour. Those bold flavours give Delia Smith Roquefort Potato Salad Recipe its rich, creamy dressing, with tender potatoes and toasted walnuts adding a little crunch.
Ingredients
This recipe serves 6–8 people and takes approximately 35 minutes to prepare and cook.
1kg new potatoes: Charlotte or Jersey Royal potatoes are good choices because they keep their shape after boiling.
150g Roquefort cheese: Crumbled into small pieces.
150ml full-fat crème fraîche: Gives the dressing a creamy texture and a slightly tangy taste.
2 tablespoons mayonnaise: Adds richness and helps the dressing coat the potatoes.
1 tablespoon fresh lemon juice: Cuts through the richness of the cheese.
75g walnuts: Roughly chopped and lightly toasted.
3 tablespoons fresh chives: Finely chopped.
Salt: For seasoning the cooking water.
Freshly ground black pepper: Add according to your preference.
Use good-quality Roquefort for this salad. Its strong flavour is the main reason the dressing tastes different from an ordinary potato salad. I would also avoid adding too much salt before tasting, because Roquefort is already quite salty.
How to Make Delia Smith Roquefort Potato Salad
Step 1: Cook the Potatoes
Wash the new potatoes under cold water, removing any dirt from their skins. There is no need to peel them, since their thin skins add a little texture and help prevent them from breaking during cooking.
Place the potatoes in a large saucepan and cover them with cold water. Add a little salt and bring the water to a boil over medium-high heat. Once boiling, lower the heat and allow the potatoes to simmer gently for about 15–20 minutes.
Test one potato with the tip of a knife. It should slide through the centre easily, but the potato should still feel firm enough to hold its shape. If the potatoes start breaking apart, they have cooked for too long.
Drain them thoroughly and leave them for a couple of minutes so the steam can escape. Cut any large potatoes into smaller pieces while they are still warm.
Step 2: Prepare the Roquefort Dressing
Put the crème fraîche, mayonnaise, and lemon juice into a mixing bowl. Stir everything together until you have a smooth, thick dressing.
Crumble about two-thirds of the Roquefort into the bowl, keeping the remaining cheese for the topping. Mix gently with a spoon, breaking down the larger pieces while leaving some smaller chunks throughout the dressing.
Add freshly ground black pepper and taste. The dressing should have a noticeable blue cheese flavour, balanced by the slight acidity of the lemon juice.
If it tastes too strong, add another spoonful of crème fraîche. If the consistency is too thick, mix in a teaspoon or two of milk.
I prefer leaving some visible pieces of Roquefort instead of making the dressing completely smooth. They give the finished salad a stronger cheese flavour without needing extra seasoning.
Step 3: Mix the Salad and Add the Toppings
Transfer the warm potatoes to a large serving bowl. Spoon the Roquefort dressing over them and gently turn the potatoes until every piece has a light coating.
Avoid stirring too aggressively because warm potatoes can break apart easily. A large spoon or rubber spatula is useful here.
Next, place the chopped walnuts in a dry frying pan over medium-low heat. Toast for 3–5 minutes, stirring regularly until they smell fragrant and begin to turn golden. Remove them from the heat before they become too dark.
Scatter the walnuts, fresh chives, and remaining crumbled Roquefort over the potatoes. Allow the salad to rest for about 10 minutes before serving so the dressing can settle around the potatoes.
You can serve it slightly warm or chilled. I think it tastes particularly good when the potatoes are no longer hot but haven’t become completely cold.
What to Serve With Delia Smith Roquefort Potato Salad
The strong cheese dressing pairs nicely with roasted meat, grilled vegetables, and fresh salads. Since Roquefort already provides plenty of flavour, simple side dishes are usually the best choice.
Roast chicken is one of my favourite options. Its mild flavour goes nicely with the salty cheese, especially when the chicken has crispy skin. Grilled steak is another good match, since beef and blue cheese are a familiar combination.
For a lighter meal, serve the salad with cucumber, lettuce, cherry tomatoes, and a simple lemon vinaigrette. Grilled asparagus, courgettes, or green beans also work nicely.
You can also serve Delia Smith Roquefort Potato Salad Recipe alongside cold roast beef or sliced ham for a family lunch. Add some fresh green leaves, and there is no need for another heavy side dish.
Delia Smith Roquefort Potato Salad Nutrition Information
The following nutritional values are approximate estimates per serving, based on six portions.
Nutrient | Amount per serving |
|---|---|
Calories | 420 kcal |
Protein | 11g |
Carbohydrates | 31g |
Total Fat | 29g |
Saturated Fat | 12g |
Fibre | 4g |
Sugar | 4g |
Sodium | 550mg |
The exact nutritional values depend on the quantities and brands of cheese, mayonnaise, and crème fraîche used. Roquefort and walnuts provide much of the fat, while the potatoes contribute most of the carbohydrates.
FAQs
Can I Make Roquefort Potato Salad Ahead of Time?
Yes. You can prepare it a day before serving and keep it in an airtight container in the refrigerator. Add the toasted walnuts and fresh chives just before serving, as they taste better when fresh. Eat the salad within two days and keep it refrigerated between servings.
What Can I Use Instead of Roquefort Cheese?
Stilton and Gorgonzola are good substitutes. Stilton has a strong blue cheese flavour, while Gorgonzola Dolce is milder and creamier. If you enjoy a softer cheese flavour, I would choose Gorgonzola.
Do I Need to Peel the Potatoes?
No. New potatoes have thin skins that are pleasant to eat. Leaving the skins on also helps the potatoes remain intact after boiling. If you use larger potatoes with thick skins, peeling them is fine.
Can I Make This Potato Salad Without Mayonnaise?
Yes. Replace the mayonnaise with extra crème fraîche or thick Greek yoghurt. The dressing will taste slightly tangier and may have a lighter texture, but it will still work nicely with the potatoes and Roquefort.
Should Roquefort Potato Salad Be Served Warm or Cold?
Both are fine. Slightly warm potatoes absorb some of the dressing and have a softer texture, while chilled potato salad feels firmer. I prefer serving it cool rather than straight from the refrigerator, as the cheese flavour comes through more clearly.
Can I Freeze Roquefort Potato Salad?
Freezing is not recommended. Cooked potatoes can turn grainy after thawing, and the creamy dressing may separate. For better texture and flavour, prepare the salad fresh or refrigerate it for up to two days.