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Recipe

Warm Potato Salad with Gorgonzola, Baby Spinach & Walnuts

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Scott Phillips

Servings: four.

For a special-occasion dinner, this salad serves as a base for the Beef Tenderloin Roasted in a Salt Crust. The shallot and mustard vinaigrette that dresses the salad doubles as a sauce for the beef.

Ingredients

For the potatoes:

  • 6 medium Yukon Gold potatoes (about 2 lb. total)

For the vinaigrette:

  • 1-1/2 cups plus 2 Tbs. extra-virgin olive oil
  • 1/2 cup finely diced shallots (about 6)
  • 1/4 cup Champagne vinegar
  • 2 Tbs. Dijon mustard
  • 1/4 cup fresh thyme leaves
  • Kosher salt and freshly ground black pepper

For serving:

  • 1 cup walnut halves, toasted
  • 6 oz. Gorgonzola, rind removed, cheese broken into chunks
  • 3 cups lightly packed baby spinach (4-1/4 ounces), washed and spun dry

Nutritional Information

      Calories (kcal) : 810
      Fat Calories (kcal): 570
      Fat (g): 64
      Saturated Fat (g): 14
      Polyunsaturated Fat (g): 16
      Monounsaturated Fat (g): 31
      Cholesterol (mg): 35
      Sodium (mg): 330
      Carbohydrates (g): 47
      Fiber (g): 6
      Protein (g): 18

Preparation

Roast the potatoes:

  •  Heat the oven to 400°F. Put the potatoes on a baking sheet and roast until tender when pierced with a fork, about 1 hour. Let cool, peel, and break into 1- to 2-inch chunks. Put them on the baking sheet and set aside.

Make the vinaigrette:

  •  Heat 2 Tbs. of the olive oil in a sauté pan over medium heat. Add the shallots and sauté until softened, about 1 min. Whisk the vinegar and mustard in a medium bowl. Whisk in the remaining 1-1/2 cups oil. Add the sautéed shallots and their oil, along with the thyme. Season with salt and pepper to taste.

Fifteen minutes before serving:

  • Heat the oven to 375°F. Put the walnuts on the baking sheet with the potatoes; warm in the oven until the potatoes are hot, about 10 min. Put the potatoes and walnuts in a large bowl. Stir the vinaigrette; pour 1 cup of it over the potatoes and walnuts (save the rest to drizzle over the beef tenderloin). Let sit for a couple of minutes. At the very last minute, add the Gorgonzola and spinach. Toss well but gently; don’t mash.  

Reviews

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Reviews

  • moebears | 02/26/2014

    Delicious! Served with the salt-crusted tenderloin and roasted brussels sprouts. So good. I added roasted cherry tomatoes to the salad for some color and even more bursts of flavor. Definitely will repeat.

  • The_Weekend_Gourmet | 12/25/2012

    I have been making this recipe at least once a year for almost 10 years, usually on Christmas with a nice prime rib (Spencer style roast). It has gotten rave reviews, even from picky eaters! The only change I make is subbing pecans for walnuts. I've also made it with russets, instead of yukon gold potatoes and it was just as good. This year I am using a mix of small purple, gold and red potatoes for some color. Happy eating!

  • emmiejane | 12/21/2010

    I was looking this recipe up to make again for the holidays this year and can't believe it has no reviews. I just have to weigh in. This salad is absolutely delicious. It is perfect with beef at the holidays and really serves as a potato and salad dish in one! Really, one of my favorites.

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