Baby spinach and new potato salad with melted Gorgonzola
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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.
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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
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Baby spinach and new potato salad with melted Gorgonzola
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© Great British Chefs 2019