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  3. Grilled new potato salad with bacon rocket and blue cheese dressing

Grilled new potato salad with bacon rocket and blue cheese dressing

Grilled new potato salad with bacon; rocket and blue cheese dressing

Ȑ
Difficulty
High
ȑ
Time
0 min
&
Author
Marc Fosh
lorem ipsum

Ingredients

Servings: 2
Makes:

1 Tbsp Dijon mustard
1 Tbsp sherry vinegar
100 grams blue cheese
3 bunches rocket, cleaned
4 Tbsp cream
450 grams new potatoes, boiled
5 Tbsp olive oil
6  thick bacon, diced
85 grams blue cheese, crumbled
 to taste seasoning

Instructions

STEP 1/5

For the dressing use Braun’s MQ 30 chopper accessory and attach the MQ 7 Hand blender. Add 100 g of blue cheese, the sherry vinegar, cream, olive oil and Dijon mustard into the chopper and blend to a purée. For perfectly smooth dressing, start slowly and increase to maximum power by applying more pressure to the Smart Speed button. Season to taste.

STEP 2/5

Heat a heavy-bottomed griddle pan until very hot. Cut the boiled potatoes in half lengthways. Toss them in a little olive oil and season. Then you can place the potatoes on the grill and mark for 1-2 minutes on the cut side down.

STEP 3/5

Heat a non-stick frying pan and gently fry the bacon until crisp.

STEP 4/5

Place all the warm ingredients in a bowl, add a tablespoon of blue cheese dressing, the rocket leaves and mix well.

STEP 5/5

To serve, arrange the potato salad in a salad bowl and sprinkle with blue cheese. Serve immediately with more blue cheese dressing.


This recipe was prepared by using Braun’s MQ 7 Hand blender with its MQ 30 chopper accessory, like for example in the set: MQ 735 Sauce.
This recipe can be also prepared using MQ 5035 WH Sauce or MQ 535 Sauce.
  1. Back to homepage
  2. Recipes
  3. Grilled new potato salad with bacon rocket and blue cheese dressing

Grilled new potato salad with bacon rocket and blue cheese dressing

Grilled new potato salad with bacon; rocket and blue cheese dressing

Show me the recipe
Ȑ
Difficulty
High
ȑ
Time
0 min
&
Author
Marc Fosh
Show me the recipe
lorem ipsum
Servings:2
Makes:

Ingredients


1 Tbsp Dijon mustard
1 Tbsp sherry vinegar
100 grams blue cheese
3 bunches rocket, cleaned
4 Tbsp cream
450 grams new potatoes, boiled
5 Tbsp olive oil
6  thick bacon, diced
85 grams blue cheese, crumbled
 to taste seasoning

Instructions

STEP 1/5

For the dressing use Braun’s MQ 30 chopper accessory and attach the MQ 7 Hand blender. Add 100 g of blue cheese, the sherry vinegar, cream, olive oil and Dijon mustard into the chopper and blend to a purée. For perfectly smooth dressing, start slowly and increase to maximum power by applying more pressure to the Smart Speed button. Season to taste.

STEP 2/5

Heat a heavy-bottomed griddle pan until very hot. Cut the boiled potatoes in half lengthways. Toss them in a little olive oil and season. Then you can place the potatoes on the grill and mark for 1-2 minutes on the cut side down.

STEP 3/5

Heat a non-stick frying pan and gently fry the bacon until crisp.

STEP 4/5

Place all the warm ingredients in a bowl, add a tablespoon of blue cheese dressing, the rocket leaves and mix well.

STEP 5/5

To serve, arrange the potato salad in a salad bowl and sprinkle with blue cheese. Serve immediately with more blue cheese dressing.

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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