New Potato Salad with Blue Cheese and Chicory

Delicious upon delicious, so long as you like crisp-edged, hot, smashed potatoes, melting blue cheese, the crunch of chicory and radish, and a sweet mustard dressing.

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Step 1

Heat the oven to 200C.

Step 2

Put the new potatoes in a pan of salted water, bring to a boil, then simmer for 15 minutes.

Step 3

Drain well, then tip into a large roasting pan and gently crush or flatten the potatoes with the base of a sturdy pan or jar. Drizzle over two tablespoons of the oil, season generously, especially with pepper, then scatter over the rosemary.

Step 4

Roast for 15 minutes, then strew with half the cheese and return to the oven for 10 minutes, until the cheese is bubbling and the potatoes are golden.

Step 5

Meanwhile, make the dressing.

Step 6

Mix the remaining four tablespoons of oil with the mustard, lemon juice, and honey, and season to taste.

Step 7

Put the chicory leaves and sliced radishes on a platter, add the dressing, smashed potatoes, remaining cheese, spring onions, and chives, and toss gently to combine. Serve while the potatoes are still warm.