Instructions: Place the potatoes in a steamer over boiling water and sprinkle them with a dessertspoon of salt then put a lid on and let them steam for 20 to 25 minutes.

For the dressing place the garlic along with the teaspoon of salt into a mortar and crush it to a creamy mass then add the mustard and work that in.

Add the lemon juice vinegar and after that the oil then whisk everything together thoroughly.

In a medium sized bowl first combine the creme fraiche and mayonnaise then gradually whisk in the dressing.

When its thoroughly blended add the cheese and season with freshly milled black pepper.

When the potatoes are cooked remove the steamer and place a cloth over them for about 4 minutes to absorb the steam.

Cut any larger potatoes in half transfer them to a large bowl and while they are still warm pour the dressing over them along with the shallots and celery.

Give everything a good gentle mixing then just before serving crumble over the rest of the Roquefort and the spring onions.

This potato salad with creamy piquant Roquefort and the added crunch of celery and shallots is good to eat all by itself but I also like to serve it with cold cuts at a buffet lunch. Its therefore a very good recipe to have around at Christmas.

Serves 6

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