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Category: Potato Salads
Prep Time: Cook Time: Total Time:
2 lbs. baby potatoes (Yukon or red-skinned), scrubbed and cut into bite-sized pieces
Salt for the water
3 tbsp extra-virgin olive oil
1/3 cup crumbled Gorgonzola cheese
4 large sage leaves, thinly sliced
1/4 tsp dried red chile flakes
Kosher salt to taste
Place the potato pieces in a large pot of cold, salted water. Bring the water to a boil and cook the potatoes until they are tender when pierced with a fork, but not falling apart.
Place the potatoes in a serving bowl and gently toss with olive oil, Gorgonzola cheese, sage, and red chile flakes. Toss gently and season to taste with kosher salt. Serve warm or room temperature. This can be made several hours in advance. Cover and refrigerate until ready to serve.
Serves 6.
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GORGONZOLA, SAGE AND RED CHILE POTATO SALAD
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Category: Potato Salads
Prep Time: Cook Time: Total Time:
2 lbs. baby potatoes (Yukon or red-skinned), scrubbed and cut into bite-sized pieces
Salt for the water
3 tbsp extra-virgin olive oil
1/3 cup crumbled Gorgonzola cheese
4 large sage leaves, thinly sliced
1/4 tsp dried red chile flakes
Kosher salt to taste
Place the potato pieces in a large pot of cold, salted water. Bring the water to a boil and cook the potatoes until they are tender when pierced with a fork, but not falling apart.
Place the potatoes in a serving bowl and gently toss with olive oil, Gorgonzola cheese, sage, and red chile flakes. Toss gently and season to taste with kosher salt. Serve warm or room temperature. This can be made several hours in advance. Cover and refrigerate until ready to serve.
Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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