Baby spinach and new potato salad with melted Gorgonzola
Item 1 of 1
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
discover more:
Ingredients
Metric
Imperial
- 600g of new potatoes
- 1 tbsp of balsamic vinegar
- 1 tbsp of olive oil
- 1/2 tsp wholegrain mustard
- 115g of baby spinach
- 150g of Gorgonzola
- salt
- pepper
SAVE RECIPE
Method
1
Cut the potatoes into bite size pieces and add to pan of boiling water. Simmer until just cooked and drain
- 600g of new potatoes
2
To prepare the dressing, whisk together the vinegar, olive oil and mustard. Season to taste with salt and pepper
- 1 tbsp of balsamic vinegar
- 1 tbsp of olive oil
- 1/2 tsp wholegrain mustard
- salt
- 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
- 115g of baby spinach
- 150g of Gorgonzola
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2025