Instructions: Cook the potatoes until tender following instructions on the pack.

Meanwhile place the walnut halves and pieces on a baking tray and roast in a hot oven (200 C, 400 F, Gas Mark 6) for 5-10 minutes or toast under a hot grill for 3-5 minutes. Allow to cool.

Cut the base off the celery and discard. Separate any celery sticks and retain any celery leaves and wash and pat dry.

Trim and slice the celery sticks on the diagonal into chunks.

When the potatoes are cooked, drain well and allow to cool until just warm. Place into a serving bowl.

Add the toasted walnuts, celery and pear chunks, parsley leaves and blue cheese chunks to the potatoes.

Mix together the dressing ingredients adding seasoning to taste and pour over the salad ingredients tossing together to thoroughly coat.

Notes Serve immediately.

NOTES : Waxy textured Anya potatoes complimented with crisp celery, pear and crunchy walnuts in a walnut oil dressing.

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