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Pear and stilton potato salad

Pear and stilton potato salad


Leftover Stilton? Use it up in this versatile potato salad

  • Feeds 2 Feeds 2
  • Ready in 20 minutes

Each serving contains

  • Energy
    1971kj 430kcal
  • Fat
    High 40%
  • Saturates
    High 32%
  • Sugar
    Low 40%
  • Salt
    Low 40%

% of adult’s reference intake | Carbohydrates per serving : 29g


  • 350g Co-op baby new potatoes
  • 30g walnuts
  • 3 tbsp Co-op Healthier Choice crème fraîche
  • 1 tbsp wholegrain mustard
  • 1 tbsp white wine vinegar
  • 60g Co-op Irresistible Stilton
  • 1 ripe pear
  • 2 handfuls Co-op mixed salad
  • Freshly ground black pepper


  1. Quarter the new potatoes, then simmer for 12 - 15 mins until tender
  2. Meanwhile, lightly toast the walnuts in a frying pan for 4 - 5 mins
  3. Remove from the heat and chop
  4. Put the crème fraîche, mustard and vinegar into a bowl. Crumble in half the Stilton, add a pinch of pepper and stir well
  5. Quarter and core the pear, and cut into thick slices
  6. Divide the salad leaves between 2 serving plates
  7. When the potatoes are cooked, drain well and add to the crème fraîche mixture
  8. Stir gently to coat in the dressing and spoon over the salad leaves
  9. Top with the sliced pear and crumble over the remaining Stilton
  10. Sprinkle with the toasted walnuts and a little more black pepper, and serve immediately

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