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New Potato Salad With Inspiré

New Potato Salad With Inspiré

4 portions


  • 455 g (1 lb) small new potatoes (mixture of red and white, if desired)
  • 6 bacon slices, cut in strips
  • 125 ml (1/2 cup) fresh cream
  • 15 ml (1 tbsp.) Walnut oil
  • 15 ml (1 tbsp.) Cider vinegar
  • 125 ml (1/2 cup) red onions, thinly sliced
  • 30 ml (2 tbsp.) Chives, finely chopped
  • 250 ml (1 cup) Inspiré cheese, rind removed, diced
  • Salt and freshly ground pepper


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  • In a saucepan filled with salted boiling water, cook the potatoes until tender. Drain and let cool down, then halve. Set aside.
  • In a frying pan, sauté the bacon until crisp. Out of the pan, remove excess fat with a paper towel. Crumble and set aside.
  • In a salad bowl, delicately mix together the potatoes, bacon, fresh cream, walnut oil, cider vinegar, red onions, chives and cheese. Season with salt and pepper. Serve as a side dish.

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Fruity and vibrant

These dry wines have a fruity, floral nose while offering a certain richness on the palate. Their acidity gives them a pleasant liveliness.

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