GORGONZOLA POTATO SALAD
Yield 4-6
Number Of Ingredients 13
Steps:
- Rinse potatoes under cold or room temperature water, in a boiling pot add potatoes then add cold water from the kitchen sink, enough to cover the potatoes, add 2 teaspoon Salt. Carefully Transfer the boiling pot with potatoes and water to a high heat stove top /burner uncovered. When the water starts to boil, reduce heat to low temperature and cover for 15 minutes or until you can easily poke through them with a fork. While the potatoes are cooking, chop the Gorgonzola Cheese into 1/4 inch pieces, roughly Then store in your fridge. Carefully strain the potatoes and transfer them into a ice water bath for five/5 minutes or until they're at room temperature or colder, the colder the better. Remove them from ice water. On a clean and dry cutting board cut the potatoes into 3 pieces each, they don't have to be perfectly even, add the cut potatoes in a large bowl. In a separate bowl mix all of the ingredients together except for the Gorgonzola Cheese. Add the mix to the cut potatoes and gently toss them all together about two/2 times with powder free gloves or clean hands then add the Gorgonzola Cheese and gently toss again about three/3 times cover tightly and refrigerate for about hour or over night before serving. Before serving add the 1/2 tablespoon green onions to garnish the Salad. This Gorgonzola Potato Salad can be stored in the fridge for up to seven/7 days. Epicurous appetite!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love