GORGONZOLA POTATO SALAD

GORGONZOLA POTATO SALAD image

Yield 4-6

Number Of Ingredients 13

2 lbs Yukon Gold Potatoes
1 1/2 tablespoons green Onions and 1/2 tbsp
for garnish
1 teaspoon finely chopped fresh Garlic
2 sprigs fresh Thyme, leaves only
3 teaspoon Sea Salt or Kosher Salt
1 teaspoon Black Pepper
1/2 teaspoon white Pepper
1 teaspoon sugar or sweetener of your choice
2 teaspoon Spicy Dijon Mustard
1 tablespoon Extra Virgin olive oil
1/2 tablespoon Rice Wine Vinegar
1/2 Cup Gorgonzola Cheese

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!