Stilton with Warm Potato Salad
|Waxy potatoes||12 Medium, wiped clean|
|Red wine vinegar||2 Teaspoon|
|Walnut oil||1 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Stilton||8 Ounce, cut into roughly 1 inch chunks (225 Grams)|
Boil the potatoes in salted water till tender to the point of a knife, about 15-20 minutes.
Mix the vinegar, oil and parsley in a salad bowl.
Grind in a little black pepper.
Drain the potatoes and slice them thickly, say 3 or 4 slices from each potato.
Add them to the dressing while still hot.
Stir in the crumbled Stilton and toss the salad gently.
Leave for 10 minutes or so, then serve with chunks of soft white bread.