Red Bliss Potato Salad with Gorgonzola and Walnuts11 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 1 hr 45 min
“Mayo-free potato salad combines new potatoes with gorgonzola, walnuts and other fresh ingredients. Using champagne vinegar is key for the dressing.” - by Christine R.
Original recipe yields 6 cups
- Preheat an oven to 275 degrees F (135 degrees C). Spread the walnuts onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 30 minutes. Watch the nuts carefully as they bake, they burn quickly. Once toasted, set the nuts aside to cool to room temperature.
- Place the potatoes into a large pot, and cover with salted water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Rinse under cold water, and place in large bowl. Refrigerate until cold.
- Combine apples, onion, cheese, and walnuts with cooled potatoes. Whisk together the olive oil, vinegar, basil, salt, and pepper in a small bowl. Pour the dressing over the salad, and toss to coat. Serve chilled.
Amount Per Serving (6 total)
- 364 cal
- 19.9 g
- 40.1 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"I have gotten so many raves about this salad...even from people who don't even like potato salad! I found this amazing champagne vinegar at Trader Joes. It's called Orange Muscat champagne vinegar ..." See moreand I think the citrus in it adds to the amazing blend of flavors. I LOVED this recipe. And it's really easy to make! Thank you Christine!"
"This recipe is amazing... It's a light potato salad and the champagne vinegar with the gorgonzola and red onions are what really make this recipe wonderful! I wouldn't change a thing!..." See more"
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