This is the best potato salad ever. Creamy, nutty and tangy. Change up that traditional salad with this remix. Perfect for pairing with tanic reds, such as Merlot or Petite Sirah.
Gorgonzola Potato Salad
Serving 6-8 Prep time 20 minutes Total time 35 minutes.
2 pounds small yellow potatoes 1 T apple cider vinegar
1 cup crumbled gorgonzola cheese 3/4 cup plain greek yogurt 2 tsp garlic powder 1 tsp Dijon mustard
1/4 cup buttermilk 3 hard-boiled eggs, peeled and chopped 1 bunch cilantro roughly chopped
1 cup defrosted frozen peas
salt and pepper to taste
Slice yellow potatoes in half, the bigger ones in quarters.
Get a large pot of water to a boil, heavily salt and add potatoes. When water is boiling turn to medium and cook until the potatoes are fork tender, 10-15 minutes
While the potatoes are cooking, start on the dressing.
In large boil whisk vinegar, yogurt, garlic powder, dijon and buttermilk together. Add gorgonzola cheese and stir until incorporated. Salt and pepper to taste and set aside.
Strain potatoes, let sit for a couple minutes so there is no liquid. Add to large boil.
While potatoes are still warm start to dress pouring in dressing slowly.
Add peas, eggs and cilantro and carefully toss.
Let cool in fridge and serve! Make sure you have that bottle of red with it!