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
  • 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
  • Kosher salt and freshly ground black pepper
  • 1-½ cups plus 2 Tbs. extra-virgin olive oil
  • + 3 more ingredients
    • ¼ cup fresh thyme leaves
    • 2 Tbs. Dijon mustard
    • 1 cup walnut halves, toasted

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

  • $17.91
    38%off
    Sonoma Coast Vineyards Pinot Noir Sonoma Coast Bodega Ridge
    Sonoma Coast Vineyards Pinot Noir Sonoma Coast Bodega Ridge 2009
  • $24.29
    26%off
    Sonoma Coast Vineyards Chardonnay Sonoma Coast Gold Ridge Hills
    Sonoma Coast Vineyards Chardonnay Sonoma Coast Gold Ridge Hills 2010
See More Deals »






Snooth Media Network