New Potato, Lettuce and Red Onion Salad



900g potatoes
1 small head of lettuce
½ cup toasted walnuts chopped
3 small red onion
1 tbsp red wine vinegar
½ cup cranberries
125g blue cheese
150g sour cream
Juice 1 lemon


Preheat the oven to 180 degrees. Cut the onions into small wedges and lay on a roasting tray. Drizzle over the red wine vinegar, some oil and a sprinkle of salt and pepper. Roast the onions for approx. 15 minutes until softened and starting to caramelise. Scrape and cut the potatoes into bite size cubes. Place in a pot and cover with cold water. Add some salt to the water and bring to the boil and reduce to a simmer until the potatoes are tender and then drain. Set aside to cool. Wash and roughly chop the lettuce and add to a bowl with the cranberries, toasted walnuts, red onion and potatoes. Make the dressing by crumbling the blue cheese into the sour cream. Add the juice of the lemon and season with plenty of pepper. Add the dressing to the salad and taste. Add some more seasoning if needed.


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