Fingerling Potato Salad With Bacon And Gorgonzola Recipes

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POTATO SALAD WITH BACON AND GORGONZOLA



Potato Salad With Bacon and Gorgonzola image

Make and share this Potato Salad With Bacon and Gorgonzola recipe from Food.com.

Provided by MARIA MAC

Categories     Potato

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 6

5 lbs yukon gold potatoes, peeled, cut into 3/4-inch cubes
2 1/2 cups mayonnaise, divided
3/4 lb bacon, slices
2 cups gorgonzola, crumbled
1 cup green onion, chopped
1/4 cup fresh parsley, chopped

Steps:

  • Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Drain potatoes; return to same pot. Place over very low heat just until excess moisture evaporates, about 1 minute. Transfer hot potatoes to large bowl; Cool 10 minutes(minimum). Mix in 2 cups mayonnaise, low fat variety optional.
  • Cook bacon in large heavy skillet over medium-high heat until brown and crisp. Transfer bacon to paper towels to drain. Cool bacon; crumble coarsely.
  • Mix remaining 1/2 cup mayonnaise, cheese, green onions, parsley and half of bacon into potatoes. Season salad to taste with salt and peper (I prefer a mixture of white and cayenne pepper and seasoning salt) Sprinkle with remaining bacon. (Can be made 2 hours ahead. Let stand at cool room temperature.).

Nutrition Facts : Calories 681.6, Fat 43, SaturatedFat 13.1, Cholesterol 58.7, Sodium 1089.5, Carbohydrate 61.4, Fiber 4.4, Sugar 6.1, Protein 14.7

FINGERLING POTATO SALAD WITH BACON AND GORGONZOLA



Fingerling Potato Salad with Bacon and Gorgonzola image

An elegant twist on a picnic classic, our potato salad showcases fingerling potatoes, crisp bacon, shallots and gorgonzola cheese.

Categories     Lunch

Time 30m

Yield 4

Number Of Ingredients 7

1 lb fingerling potatoes, cut in half lengthwise
1/3 cup light mayonnaise
4 slices bacon
1/2 cup gorgonzola cheese, crumbled
1/4 cup shallots, chopped
Dash ground red pepper (cayenne)
Italian flat-leaf parsley, chopped for garnishing

Steps:

  • In large pot of boiling salted water, cook potatoes until tender, about 10 minutes. Drain potatoes; cool to room temperature.
  • Meanwhile, cook bacon until crisp. Drain on paper towels; crumble.
  • In large bowl, add potatoes, bacon, gorgonzola, shallots, and mayonnaise. Gently fold potato mixture to combine all ingredients.
  • Season with salt and cayenne to taste-a little of both goes a long way.
  • Garnish with parsley. Serve immediately or within two hours.

Nutrition Facts : ServingSize 1 Serving

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