Anne Morgan Most potato salads pick a side: vinaigrette or mayonnaise, but Delia Smith’s Roquefort potato salad from her Complete How to Cook uses both plus crème fraîche, folding crumbled Roquefort into the dressing so every potato comes coated in a creamy, sharp, blue-cheese sauce. It serves 6 to 8 and takes about 30 minutes.
Delia adds Roquefort twice: 40g goes into the dressing where it melts and disappears, then 25g more gets crumbled on top at the end so you get visible chunks in every serving. That double hit is what separates this from just adding cheese to a normal potato salad.
More Potato Salad Recipes:
Why the Dressing Works
The crème fraîche and mayonnaise together create a dressing that is creamy but not heavy. Delia whisks the vinaigrette into the crème fraîche mixture gradually, so you end up with something thinner than mayo alone but richer than a plain vinaigrette.
The grain mustard, lemon juice, and balsamic vinegar cut through the richness of the cheese, which matters because without that acidity the Roquefort would make the whole thing taste flat. Getting the balance right is what makes this recipe worth following exactly.
Roquefort Potato Salad Ingredients
The Potatoes:
- 900g (2 lb) small new potatoes or salad potatoes
- 25g (1 oz) Roquefort, crumbled, for the top
- 1 level dessertspoon of salt, for steaming
- 4 shallots, peeled and finely chopped
- 2 celery sticks, trimmed and chopped into 5mm pieces
- 4 spring onions (scallions), trimmed and finely chopped
The Dressing:
- 40g (1½ oz) Roquefort, crumbled
- 1 clove of garlic, peeled
- 1 level teaspoon of salt
- 1 heaped teaspoon of grain mustard
- 1 tablespoon of lemon juice
- 2 tablespoons of balsamic vinegar
- 2 tablespoons of olive oil
- 150ml (5 fl oz) half-fat crème fraîche
- 2 level tablespoons of mayonnaise
- Freshly milled black pepper
How To Make Delia Smith Roquefort Potato Salad
- Steam the potatoes: Place the potatoes in a steamer over boiling water. Sprinkle with the dessertspoon of salt, cover, and steam for 20 to 25 minutes until tender.
- Make the vinaigrette base: Crush the garlic and teaspoon of salt in a pestle and mortar until creamy. Work in the grain mustard, then add the lemon juice, balsamic vinegar, and olive oil. Whisk together thoroughly.
- Build the dressing: In a bowl, combine the crème fraîche and mayonnaise. Gradually whisk in the vinaigrette base until smooth. Add the 40g of crumbled Roquefort and season with black pepper.
- Dry the potatoes: Remove the steamer and lay a clean tea cloth over the potatoes for about 4 minutes to absorb the steam. Cut any larger potatoes in half.
- Dress while warm: Transfer the potatoes to a large bowl. Pour the dressing over while still warm and add the shallots and celery. Mix gently.
- Serve: Just before serving, crumble the remaining 25g of Roquefort and scatter the spring onions over the top.
The Tea Cloth Step You Should Not Skip
After steaming, Delia lays a clean tea cloth over the potatoes for 4 minutes. This draws out the surface moisture so the dressing sticks to the potatoes instead of sliding off into a puddle at the bottom of the bowl.
I skipped this once and the dressing pooled underneath within minutes. Four minutes with a cloth fixes it completely, and it is the kind of small detail that makes Delia’s recipes work when others do not.
What To Serve With Roquefort Potato Salad
Delia says cold cuts at a buffet lunch, and she flags it as a good Christmas recipe. I also serve it with roast beef or a chicken waldorf salad for a spread where every dish has a different character.
Because the dressing is creamy, pair it with something sharp on the side. A vinaigrette dressed green salad or the coleslaw both work because they cut through the richness rather than adding to it.
How Long Does It Keep?
Covered in the fridge, it keeps for 2 days. The crème fraîche holds better than plain mayo overnight, so the texture stays creamy rather than going watery.
Hold back the final crumble of Roquefort and the spring onions until you serve. They look better fresh and the cheese keeps its shape instead of dissolving into the dressing.
Nutrition Facts
- Calories: 280 kcal
- Fat: 16g
- Carbohydrates: 24g
- Fibre: 2g
- Protein: 7g
Nutrition is estimated per serving based on 6 servings.
Can I use Stilton instead of Roquefort?
Yes. Stilton is easier to find in UK supermarkets and gives a similar sharp, salty flavour. The texture is slightly drier so it crumbles more cleanly on top. Gorgonzola works too if you want something milder and creamier.
Why does Delia use half-fat crème fraîche?
Full-fat crème fraîche would make the dressing too thick and rich alongside the mayo and cheese. Half-fat keeps it lighter so the vinaigrette flavours still come through. You can use full-fat if that is all you have, just use a little less.
How many potato salad recipes does Delia have?
Four. The lemon version from the Summer Collection, the mint and chive version from the Complete Cookery Course, the Anya potato salad with shallots and double vinegar from Complete How to Cook, and this Roquefort version also from Complete How to Cook. Each uses a completely different dressing.
You Might Also Like:
Delia Smith Roquefort Potato Salad Recipe
6
servings10
minutes25
minutes35
minutesMost potato salads pick a side: vinaigrette or mayonnaise, but Delia Smith’s Roquefort potato salad from her Complete How to Cook uses both plus crème fraîche, folding crumbled Roquefort into the dressing so every potato comes coated in a creamy, sharp, blue-cheese sauce. It serves 6 to 8 and takes about 30 minutes.
Delia adds Roquefort twice: 40g goes into the dressing where it melts and disappears, then 25g more gets crumbled on top at the end so you get visible chunks in every serving. That double hit is what separates this from just adding cheese to a normal potato salad.
Ingredients
900g (2 lb) small new potatoes or salad potatoes
25g (1 oz) Roquefort, crumbled, for the top
1 level dessertspoon of salt, for steaming
4 shallots, peeled and finely chopped
2 celery sticks, trimmed and chopped into 5mm pieces
4 spring onions (scallions), trimmed and finely chopped
40g (1½ oz) Roquefort, crumbled, for the dressing
1 clove of garlic, peeled
1 level teaspoon of salt
1 heaped teaspoon of grain mustard
1 tablespoon of lemon juice
2 tablespoons of balsamic vinegar
2 tablespoons of olive oil
150ml (5 fl oz) half-fat crème fraîche
2 level tablespoons of mayonnaise
Freshly milled black pepper
Directions
- Steam the potatoes: Place the potatoes in a steamer over boiling water. Sprinkle with the dessertspoon of salt, cover, and steam for 20 to 25 minutes until tender.
- Make the vinaigrette base: Crush the garlic and teaspoon of salt in a pestle and mortar until creamy. Work in the grain mustard, then add the lemon juice, balsamic vinegar, and olive oil. Whisk together thoroughly.
- Build the dressing: In a bowl, combine the crème fraîche and mayonnaise. Gradually whisk in the vinaigrette base until smooth. Add the 40g of crumbled Roquefort and season with black pepper.
- Dry the potatoes: Remove the steamer and lay a clean tea cloth over the potatoes for about 4 minutes to absorb the steam. Cut any larger potatoes in half.
- Dress while warm: Transfer the potatoes to a large bowl. Pour the dressing over while still warm and add the shallots and celery. Mix gently.
- Serve: Just before serving, crumble the remaining 25g of Roquefort and scatter the spring onions over the top.
Notes
- Two additions of Roquefort: 40g melted into the dressing, 25g crumbled on top. Steam potatoes and dry with a tea cloth before dressing. Crème fraîche keeps the dressing lighter than mayo alone.
