Warm Potato Salad with Gorgonzola, Baby Spinach & Walnuts

Warm Potato Salad with Gorgonzola, Baby Spinach & Walnuts
Photo by Scott Phillips

Ingredients

  • ¼ cup Champagne vinegar
  • 6 oz. Gorgonzola, rind removed, cheese broken into chunks
  • 1 cup walnut halves, toasted
  • 1-½ cups plus 2 Tbs. extra-virgin olive oil
  • ½ cup finely diced shallots (about 6)
  • 6 medium Yukon Gold potatoes (about 2 lb. total)
  • 3 cups lightly packed baby spinach (4-¼ ounces), washed and spun dry
  • + 3 more ingredients
    • Kosher salt and freshly ground black pepper
    • 2 Tbs. Dijon mustard
    • ¼ cup fresh thyme leaves

Heat the oven to 400°F. Put the potatoes on a baking sheet and roast until tender when pierced with a fork, about 1 hour. Let cool, peel, and break into 1- to 2-inch chunks. Put them on the baking sheet and set aside.

View full recipe at Fine Cooking

Comments


Best Wine Deals

  • $34.49
    25%off
    Château Olivier Red Bordeaux Blend Pessac-Léognan
    Château Olivier Red Bordeaux Blend Pessac-Léognan 2009
  • $18.97
    21%off
    Robert Mondavi Winery Chardonnay Santa Lucia Highlands Solaire
    Robert Mondavi Winery Chardonnay Santa Lucia Highlands Solaire 2005
See More Deals »






Snooth Media Network