Warm Potato Salad with Baby Spinach, Blue Cheese and Walnuts
I feel like this plate is half winter and half spring. The warm potatoes satisfy my need for warmth on these cold, wet days and the baby spinach reminds me more leafy stuff and brighter skies are on the way. Also, I can never resist the need for a wedge of Jasper Hill Blue in my fridge.
|Warm Potato Salad with Baby Spinach, Blue Cheese and Walnuts|| |
- 3 medium gold potatoes – peeled or unpeeled, it’s up to you
- ½ cup olive oil
- ¼ cup finely chopped shallots
- ¼ cup rice vinegar
- 1 tablespoon dijon mustard
- ½ cup walnut halves or pieces – toasted or untoasted, it’s up to you
- 3 oz Bayley Hazen Blue Cheese (roughly ⅓ cup), crumbled into chunks
- 1½ cups baby spinach, stemmed
- Peel and chop the potatoes into large uniform pieces and drop into salted boiling water. Simmer until potatoes may be easily pierced with the tip of a knife. Drain and briefly set aside.
- While the potatoes are cooking make the vinaigrette by whisking together the rice vinegar and mustard in a bowl. Slowly add the olive oil in a thin stream as you continually whisk. Add the shallots and season with salt and freshly ground pepper to taste.
- Pour roughly two-thirds of the vinaigrette over the potatoes and gently toss in the walnuts. In another bowl dress the baby spinach with the remaining vinaigrette. To serve, place some spinach on each plate, top with a serving of warm potato salad and sprinkle with crumbled blue cheese.
EAT WELL AND BE WELL