An elegant twist on a picnic classic, our potato salad showcases fingerling potatoes, crisp bacon, shallots and gorgonzola cheese.
April 5, 2011
lb fingerling potatoes, cut in half lengthwise
cup light mayonnaise
cup gorgonzola cheese, crumbled
cup shallots, chopped
Dash ground red pepper (cayenne)
Italian flat-leaf parsley, chopped for garnishing
In large pot of boiling salted water, cook potatoes until tender, about 10 minutes. Drain potatoes; cool to room temperature.
Meanwhile, cook bacon until crisp. Drain on paper towels; crumble.
In large bowl, add potatoes, bacon, gorgonzola, shallots, and mayonnaise. Gently fold potato mixture to combine all ingredients.
Season with salt and cayenne to taste—a little of both goes a long way.
Garnish with parsley. Serve immediately or within two hours.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.