Instructions: Cook potatoes in salted boiling water until tender about 12 minutes.

Let cool and cut into quarters.

In a blender or food processor process all dressing ingredients until smooth.

In a large bowl combine potatoes celery watercress and half of blue cheese.

Toss with dressing and top with remaining cheese.

Even if youre not in a hurry you dont have to bother peeling these pale pink spuds as their skins add both texture and flavour.

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