Baby spinach and new potato salad with melted Gorgonzola

This new potato and spinach salad recipe from Andy Waters makes an ideal accompaniment to barbecued meat, a quiche or tart, perhaps - either way it is a tremendous summer side.

First published in 2015
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Ingredients

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Method

1
Cut the potatoes into bite size pieces and add to pan of boiling water. Simmer until just cooked and drain
2
To prepare the dressing, whisk together the vinegar, olive oil and mustard. Season to taste with salt and pepper
3
Arrange the spinach leaves on a plate and scatter with the gorgonzola cheese. Put the hot new potatoes on top and drizzle over the dressing
First published in 2015
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Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.

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