Gorgonzola Potato Salad Recipes

BACON & GORGONZOLA POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool., Meanwhile, in a large bowl, combine the mayonnaise, sour cream, onions, celery, 1 tablespoon chives, salt, pepper and sugar. Stir in cheese and 1/2 cup bacon bits. Fold in tomatoes and potatoes. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with remaining chives and bacon.

FINGERLING POTATO SALAD WITH BACON AND GORGONZOLA

Steps:

• 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.

ROASTED POTATOES WITH THYME AND GORGONZOLA

Steps:

• Preheat oven to 425°. In a large bowl, combine first five ingredients. Place in a greased 15x10x1-in. baking pan. , Bake, uncovered, 20-25 minutes or until potatoes are tender, stirring once. Sprinkle with cheese.

ROAST BEEF CARPACCIO WITH GORGONZOLA POTATO SALAD

Steps:

• Put the potatoes in a medium pot of cold salted water. Bring to a boil over medium heat and cook until fork-tender, about 15 minutes. Drain and rinse under cold water; transfer to a large bowl.
• Pulse 1/2 cup gorgonzola, the parmesan, yogurt, garlic and 1/4 cup water in a blender or mini food processor until smooth; season with salt and pepper. Add half of the dressing to the potatoes along with the salad blend, Peppadews and parsley; toss.
• Arrange the roast beef on four plates. Serve the salad on the side, topped with the remaining dressing and 1/2 cup gorgonzola.

GORGONZOLA POTATO SALAD

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!

POTATO SALAD WITH BACON AND GORGONZOLA

Steps:

• Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Drain potatoes; return to same pot. Place over very low heat just until excess moisture evaporates, about 1 minute. Transfer hot potatoes to large bowl; Cool 10 minutes(minimum). Mix in 2 cups mayonnaise, low fat variety optional.
• Cook bacon in large heavy skillet over medium-high heat until brown and crisp. Transfer bacon to paper towels to drain. Cool bacon; crumble coarsely.
• Mix remaining 1/2 cup mayonnaise, cheese, green onions, parsley and half of bacon into potatoes. Season salad to taste with salt and peper (I prefer a mixture of white and cayenne pepper and seasoning salt) Sprinkle with remaining bacon. (Can be made 2 hours ahead. Let stand at cool room temperature.).

POTATO SALAD WITH BACON AND GORGONZOLA

Steps:

• Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Drain potatoes; return to same pot. Place over very low heat just until excess moisture evaporates, about 1 minute. Transfer hot potatoes to large bowl; Cool 10 minutes(minimum). Mix in 2 cups mayonnaise, low fat variety optional. Cook bacon in large heavy skillet over medium-high heat until brown and crisp. Transfer bacon to paper towels to drain. Cool bacon; crumble coarsely. Mix remaining 1/2 cup mayonnaise, cheese, green onions, parsley and half of bacon into potatoes. Season salad to taste with salt and peper (I prefer a mixture of white and cayenne pepper and seasoning salt) Sprinkle with remaining bacon. (Can be made 2 hours ahead. Let stand at cool room temperature.)Serve with steak and red wine!!!