Californian Potato Salad
750g small new potatoes, scrubbed & quartered.
125g rindless streaky bacon
25g cashew nuts
For the dressing:
60 ml natural yoghurt
5 ml clear honey
50 g blue cheese, grated
Salt and freshly ground black pepper
Steam the quartered new potatoes until tender. Drain thoroughly, place in a bowl and allow to cool.
Grill the bacon until crisp, then crumble and add to the potatoes with the raisins, mix them together.
To make the dressing:
Mix the yoghurt, honey and cheese in another bowl. Add salt and pepper to taste. Add to the potato mixture and toss through to coat.
Serve the salad warm or cold, sprinkled with cashew nuts.