Best 2 Gorgonzola Potato Salad Recipes

Indulge in a symphony of flavors with our Gorgonzola Potato Salad, a delectable dish that combines creamy Gorgonzola cheese, tender potatoes, and a tangy vinaigrette dressing. This salad is a perfect accompaniment to grilled meats, roasted vegetables, or as a standalone lunch or dinner option.

Our collection of recipes offers variations to suit every palate. The Classic Gorgonzola Potato Salad recipe stays true to the traditional combination of potatoes, Gorgonzola, and a simple vinaigrette. For a touch of smokiness, try the Grilled Gorgonzola Potato Salad, featuring grilled potatoes and a smoky bacon vinaigrette. If you prefer a lighter option, the Roasted Gorgonzola Potato Salad combines roasted potatoes with a tangy lemon-herb vinaigrette.

For those who enjoy bold flavors, the Spicy Gorgonzola Potato Salad adds a kick with a spicy chili vinaigrette. And for a unique twist, the Sweet and Sour Gorgonzola Potato Salad incorporates sweet and sour notes with a honey-mustard vinaigrette. No matter your preference, our Gorgonzola Potato Salad recipes offer a delightful blend of textures and flavors that will tantalize your taste buds.

Let's cook with our recipes!

BACON & GORGONZOLA POTATO SALAD

Bacon & Gorgonzola Potato Salad image

Dressed in a rich, creamy sauce flavored with Gorgonzola cheese, chives and bacon, this potato salad is sure to be a hit. I like to make it ahead so the flavors have time to blend. -Barbara Spitzer, Lodi, California

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1-3/4 pounds potatoes, peeled and cubed
3/4 cup mayonnaise
3/4 cup sour cream
4 green onions, thinly sliced
1 celery rib, finely chopped
2 tablespoons minced chives, divided
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/4 teaspoon sugar
1 cup crumbled Gorgonzola cheese
1 cup bacon bits, divided
2 plum tomatoes, peeled, seeded and chopped

Steps:

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool., Meanwhile, in a large bowl, combine the mayonnaise, sour cream, onions, celery, 1 tablespoon chives, salt, pepper and sugar. Stir in cheese and 1/2 cup bacon bits. Fold in tomatoes and potatoes. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with remaining chives and bacon.

Nutrition Facts : Calories 566 calories, Fat 36g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 1226mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 4g fiber), Protein 16g protein.

GORGONZOLA POTATO SALAD

GORGONZOLA POTATO SALAD image

Yield 4-6

Number Of Ingredients 13

Ingredients

2 lbs Yukon Gold Potatoes
1 1/2 tablespoons green Onions and 1/2 tbsp
for garnish
1 teaspoon finely chopped fresh Garlic
2 sprigs fresh Thyme, leaves only
3 teaspoon Sea Salt or Kosher Salt
1 teaspoon Black Pepper
1/2 teaspoon white Pepper
1 teaspoon sugar or sweetener of your choice
2 teaspoon Spicy Dijon Mustard
1 tablespoon Extra Virgin olive oil
1/2 tablespoon Rice Wine Vinegar
1/2 Cup Gorgonzola Cheese

Steps:

Rinse potatoes under cold or room temperature water, in a boiling pot add potatoes then add cold water from the kitchen sink, enough to cover the potatoes, add 2 teaspoon Salt. Carefully Transfer the boiling pot with potatoes and water to a high heat stove top /burner uncovered. When the water starts to boil, reduce heat to low temperature and cover for 15 minutes or until you can easily poke through them with a fork. While the potatoes are cooking, chop the Gorgonzola Cheese into 1/4 inch pieces, roughly Then store in your fridge. Carefully strain the potatoes and transfer them into a ice water bath for five/5 minutes or until they're at room temperature or colder, the colder the better. Remove them from ice water. On a clean and dry cutting board cut the potatoes into 3 pieces each, they don't have to be perfectly even, add the cut potatoes in a large bowl. In a separate bowl mix all of the ingredients together except for the Gorgonzola Cheese. Add the mix to the cut potatoes and gently toss them all together about two/2 times with powder free gloves or clean hands then add the Gorgonzola Cheese and gently toss again about three/3 times cover tightly and refrigerate for about hour or over night before serving. Before serving add the 1/2 tablespoon green onions to garnish the Salad. This Gorgonzola Potato Salad can be stored in the fridge for up to seven/7 days. Epicurous appetite!

Tips:

Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape well in salads and won't get too mushy.
Boil the potatoes until they are just tender: Overcooked potatoes will be too soft and fall apart.
Let the potatoes cool completely before assembling the salad: This will help prevent the salad from becoming watery.
Use a light hand when dressing the salad: A little dressing goes a long way.
Add some fresh herbs or vegetables for extra flavor and crunch.

Conclusion:

Gorgonzola potato salad is a delicious and versatile dish that can be served as a side dish or main course. It's easy to make and can be tailored to your own taste. With its creamy, tangy dressing and salty, nutty cheese, gorgonzola potato salad is sure to be a hit at your next gathering.