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
Pembrokeshire Early potatoes with nasturtium pesto and quail's eggs
Miso-roasted mushroom, potato and chestnut salad with pickled red onion and watercress
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