Baby spinach and new potato salad with melted Gorgonzola
by
This new potato and spinach salad recipe from Andy Waters makes an ideal accompaniment to barbecued meat, a quiche or tart, perhaps - either way it is a tremendous summer side.
Discover more:
Share recipe
Related recipes
Related recipes
Quick-pickled potato salad with capers, olives and artichokes
Miso-roasted mushroom, potato and chestnut salad with pickled red onion and watercress
Pembrokeshire Early potatoes with nasturtium pesto and quail's eggs
Garden potato salad with yoghurt dressing
Provençal potato salad with truffle oil and edible flowers
Ingredients
Metric
Imperial
- 600g of new potatoes
- 1 tbsp of balsamic vinegar
- 1 tbsp of olive oil
- 1/2 tsp wholegrain mustard
- 115g of baby spinach
- 150g of Gorgonzola
- salt
- pepper
Method
1
Cut the potatoes into bite size pieces and add to pan of boiling water. Simmer until just cooked and drain
- 600g of new potatoes
2
To prepare the dressing, whisk together the vinegar, olive oil and mustard. Season to taste with salt and pepper
- 1 tbsp of balsamic vinegar
- 1 tbsp of olive oil
- 1/2 tsp wholegrain mustard
- salt
- pepper
3
Arrange the spinach leaves on a plate and scatter with the gorgonzola cheese. Put the hot new potatoes on top and drizzle over the dressing
- 115g of baby spinach
- 150g of Gorgonzola
You may also like
Baby spinach and new potato salad with melted Gorgonzola
SITES
INFORMATION
© Great British Chefs 2019