Warm Potato Salad with Gorgonzola, Baby Spinach & Walnuts

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

Ingredients

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

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

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