Reserva Crunchy Potato Cheese Salad
This delicious dish is perfect as a stand-alone dish, for a perfect lunch or as an accompaniment to a main dish for dinner or supper. Add mum’s favourite Cheshire Cheese Company Cheese for a truly unique take on this classic dish.
Ingredients
- 500g New potatoes, boiled and crushed.
- 200g Cheshire Cheese Company Reserva Cheese
- ½ Fresh cucumber
- ½ Red onion
- Handful of fresh dill or parsley
- ½ Lemon juice
- 1 Red pepper
- 300g Sour cream
- 300g Crème Fraiche
- Salt and pepper to season
Method
- Boil the potatoes and place on a baking sheet. Crush and then drizzle with Olive Oil.
- Add half the grated cheese to the top of the potatoes and bake in the oven for approximately 20 minutes at 180 degrees C.
- Next, make the salad by finely chopping the onion, cucumber, and red onion.
- Add the crème fraiche and sour cream into a bowl, and add the chopped vegetables.
- Mix well and season with salt and pepper.
- Add remaining Reserva Cheese and thoroughly mix.
- Add a squeeze of lemon juice and add your herbs.
Remove crispy potatoes from the oven and enjoy this indulgent treat this Mother’s Day.
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