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Fingerling Potato Salad with Bacon and Gorgonzola

Blogger Elizabeth Dehn of Beauty Bets shares a favorite recipe. Fingerling potatoes are small and come in a variety of colors. You’ll find them in most grocery stores, alongside larger varieties.

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  • Prep Time 10 min
  • Total Time 30 min
  • Servings 4

Ingredients

1
lb fingerling potatoes, cut in half lengthwise
1/3
cup light mayonnaise
4
slices bacon
1/2
cup gorgonzola cheese, crumbled
1/4
cup shallots, chopped
Dash ground red pepper (cayenne)
Italian flat-leaf parsley, chopped for garnishing

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In large pot of boiling salted water, cook potatoes until tender, about 10 minutes. Drain potatoes; cool to room temperature.
  • 2 Meanwhile, cook bacon until crisp. Drain on paper towels; crumble.
  • 3 In large bowl, add potatoes, bacon, gorgonzola, shallots, and mayonnaise. Gently fold potato mixture to combine all ingredients.
  • 4 Season with salt and cayenne to taste—a little of both goes a long way.
  • 5 Garnish with parsley. Serve immediately or within two hours.

EXPERT TIPS

Expert Tips

Any small red potatoes with the skins left on would also work beautifully in this recipe.

Experiment with your favorite crumbly cheese, such as stilton or goat. Scallions could easily be substituted for the shallots.

This salad tastes best fresh. If you can’t serve within two hours, simply refrigerate then allow salad to return to room temperature before enjoying.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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