Method
Put the new potatoes into a saucepan, cover with cold water and bring to the boil over a high heat. Lower the heat and cook for 15-20 minutes or until the potatoes are just tender through to the centre. Drain and allow to cool.
Cut the potatoes into 2-3cm chunks and place in a large bowl. Cut the cheese into 1-2cm cubes and add to the potatoes. Quarter, core and chop the apples into roughly 2cm chunks and add these to the bowl too.
Add the mayonnaise and tumble everything together. Taste before seasoning with salt and pepper. Finely chop the parsley and chives, scatter these over the salad and toss through before serving.
Ingredients
200g new potatoes
200g mature Cheddar
2 crisp eating apples
2-3tbsp good-quality mayonnaise (for homemade see page 215 of River Cottage Great Salads)
A bunch of flat-leaf parsley (30g), leaves picked
A bunch of chives (30g)
Sea salt and black pepper
If you like this recipe, you might like the following courses…
Subscribe to our newsletter.
