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Fingerling Potato Salad with Bacon and Gorgonzola
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-
Prep
10
min
-
Total
30
min
-
Servings
4
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Ingredients
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1
lb fingerling potatoes, cut in half lengthwise
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1/3
cup light mayonnaise
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4
slices bacon
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1/2
cup gorgonzola cheese, crumbled
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1/4
cup shallots, chopped
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Dash ground red pepper (cayenne)
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Italian flat-leaf parsley, chopped for garnishing
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Steps
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1
In large pot of boiling salted water, cook potatoes until tender, about 10 minutes. Drain potatoes; cool to room temperature.
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2
Meanwhile, cook bacon until crisp. Drain on paper towels; crumble.
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3
In large bowl, add potatoes, bacon, gorgonzola, shallots, and mayonnaise. Gently fold potato mixture to combine all ingredients.
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4
Season with salt and cayenne to taste—a little of both goes a long way.
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5
Garnish with parsley. Serve immediately or within two hours.
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-
Any small red potatoes with the skins left on would also work beautifully in this recipe.
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Experiment with your favorite crumbly cheese, such as stilton or goat. Scallions could easily be substituted for the shallots.
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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 Facts are not available for this recipe
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