Baby spinach and new potato salad with melted Gorgonzola

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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





Cut the potatoes into bite size pieces and add to pan of boiling water. Simmer until just cooked and drain
To prepare the dressing, whisk together the vinegar, olive oil and mustard. Season to taste with salt and pepper
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

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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