Delia Smith Roquefort Potato Salad Recipe

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This Delia Smith Roquefort potato salad is a beautifully creamy, tangy side dish made with warm waxy potatoes and a bold, salty Roquefort dressing. The texture is everything you want in a proper potato salad: tender potatoes that hold their shape, silky dressing that clings to every slice, and little pops of crunch from celery and walnuts. It’s very straightforward to make, even if you don’t cook often, and it’s ready in about 1 hour including cooling time (with optional chilling for best flavour).

Delia Smith Roquefort Potato Salad Recipe

What Is Roquefort Potato Salad and How Does It Taste?

Roquefort potato salad is a classic-style potato salad where the dressing leans into sharp, savoury blue cheese rather than sweetness. The Roquefort melts slightly into the creamy base, giving you a rich, tangy flavour with that unmistakable salty edge. Pair it with celery and spring onions for freshness, plus toasted walnuts for a buttery crunch, and you’ve got a side dish that feels a little special without being fussy.

Ingredients

For the potatoes

800g waxy potatoes (baby new potatoes or Charlotte), scrubbed
Salt, for the cooking water

For the Roquefort dressing

120ml mayonnaise (full-fat gives the best texture)
60ml sour cream or crème fraîche
1 tsp Dijon mustard
2 tsp white wine vinegar or lemon juice
2–4 tbsp milk, to loosen as needed
100g Roquefort, crumbled
1 tsp fine salt (add carefully and taste)
Black pepper, to taste

For the crunchy add-ins

50g walnuts
2 celery sticks, finely diced
4 spring onions, thinly sliced
2 tbsp chopped fresh parsley
Optional: extra Roquefort and parsley to finish

How to Make Delia Smith Roquefort Potato Salad

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Tip the walnuts onto a small tray and toast for 6–8 minutes until they smell nutty. Set aside to cool completely, then roughly chop.
Cook the potatoes: Put the potatoes into a large pan and cover with cold water. Salt the water well, then bring to the boil and simmer for 12–18 minutes (depending on size) until a knife slides in easily but the centres still feel firm. Drain thoroughly.
Cool the potatoes briefly: Leave the potatoes in the colander for 5 minutes so excess steam escapes. This stops the salad from turning watery later.
Mix the dressing: In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, vinegar (or lemon juice), 1 tsp fine salt, and black pepper. Add 2 tbsp milk to start, then add a little more only if you need it. You want a creamy, spoonable dressing that will coat the potatoes without pooling at the bottom.
Add the Roquefort: Stir in most of the crumbled Roquefort, keeping a small handful back if you’d like to finish the top.
Assemble the salad: While the potatoes are still warm, halve or thickly slice them (bite-sized is best), then add to the bowl. Toss gently so the potatoes stay intact but get fully coated.
Finish and chill: Fold in the diced celery, spring onions, parsley, and cooled toasted walnuts. Taste and adjust seasoning. Serve slightly warm, or cover and chill for 30–60 minutes so the flavour settles and the dressing thickens.

Tips for the Best Roquefort Potato Salad

How do I stop the potatoes turning mushy?

Choose waxy potatoes (new potatoes or Charlotte) and start them in cold water so they cook evenly. Drain well and don’t over-stir when you add the dressing. A gentle toss is plenty.

How can I stop the salad going watery?

Let the drained potatoes steam off for a few minutes before dressing them, and cool the toasted walnuts fully before adding. Condensation is usually the culprit, not the dressing itself.

How do I make the Roquefort flavour less intense?

Use 70–80g Roquefort instead of 100g, and increase the sour cream by 1–2 tablespoons. A squeeze of lemon also softens the sharpness without dulling the flavour.

Can I make this potato salad ahead for guests?

Yes, and it’s even better after a short chill. Make it up to 24 hours ahead, then stir well before serving and add a splash of milk if the dressing has tightened too much.

Serving Suggestions

Serve alongside roast chicken, ham, or grilled steak.
Add to a barbecue spread with sausages and corn on the cob.
Pair with a peppery green salad (rocket is lovely here).
Spoon into little bowls as part of a buffet lunch.

Storage

Room temperature

Because the dressing is mayonnaise-based, keep it out for no more than 2 hours (1 hour on a hot day). If you’re serving outdoors, keep the bowl over ice if possible.

Refrigerator

Store in an airtight container for up to 3 days. Stir before serving and refresh with a tiny splash of milk or a spoon of sour cream if needed.

Freezing

I don’t recommend freezing Roquefort potato salad. The potatoes can turn grainy and the creamy dressing may split as it thaws.

Nutrition

Calories: 360 kcal
Carbohydrates: 38 g
Protein: 8 g
Fat: 20 g
Saturated Fat: 6 g
Sodium: 520 mg

Nutrition values are estimates and will vary depending on brands, potato size, and how much dressing is absorbed.

FAQs

Can I make Roquefort potato salad without walnuts?

Yes. Simply leave them out, or replace with toasted pecans, hazelnuts, or pumpkin seeds for crunch. If you skip nuts entirely, add extra celery for texture.

What potatoes are best for Roquefort potato salad?

Use waxy potatoes that hold their shape, such as baby new potatoes, Charlotte, Jersey Royals, or fingerling potatoes. Avoid floury potatoes like King Edward or Maris Piper, which tend to crumble.

Can I make this Roquefort potato salad the day before?

Absolutely. Make it up to 24 hours ahead, refrigerate, then stir well before serving. If the dressing thickens too much, loosen with a tablespoon or two of milk.

What can I use instead of Roquefort?

You can swap in any good blue cheese. Stilton gives a rich, rounded flavour, Gorgonzola is milder and creamier, and Danish Blue is usually the strongest and saltiest, so add it gradually and taste.