Recipe: Potatoes with cheese and spring onion

Arlene Thompson. INLT 16-611-CON
Arlene Thompson. INLT 16-611-CON

This is a really tasty twist to a potato salad.

The dressing is made with lemon and scallions, adding a zesty fresh flavour to the earthy potatoes.

This is balanced with the salty richness of the creamy stilton cheese …. serve this salad warm with any grilled meat, sausages or beef burgers for a delicious meal!

Potatoes with melted cheese and spring onion dressing


1 small bag new potatoes, skin on, washed

1 bunch spring onions (scallions)

2 lemons

2 tablespoons extra virgin olive oil

1 teaspoon caster sugar

1 pack fresh flat leaf parsley, chopped

100g Stilton cheese, roughly chopped

salt and freshly ground black pepper

1 tablespoon olive oil


1. Place the new potatoes in a large pan and cover with cold water. Bring to the boil and cook until just tender.

Drain well and cut the potatoes in half or in quarters depending on their size.

Alternatively use some leftover cooked potatoes.

2. Meanwhile whizz a bunch of spring onions, washed, trimmed and roughly chopped, the juice of two lemons, 2 tablespoons of olive oil and 1 teaspoon caster sugar in a blender until combined. Season well!

3. Add the olive oil to a large pre heated pan and add the potatoes while still warm, along with the spring onion and lemon dressing.

Scatter the chopped stilton over the top. (The cheese will melt slightly).

Add the roughly chopped flat leaf parsley and some freshly ground black pepper to serve.

Cook’s tip:

Add a few extra chopped scallions to the pan or try a different cheese of your liking.