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Baby spinach and new potato salad with melted Gorgonzola

by
Andy Waters
Baby spinach and new potato salad with melted Gorgonzola

PT15M

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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
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Andy Waters
Andy Waters

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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