About this recipe:Mayo-free potato salad combines new potatoes with gorgonzola, walnuts and other fresh ingredients. Using Champagne vinegar is key for the dressing.
12 small new potatoes, halved
1 large Granny Smith apple - halved, cored and thinly sliced
1 small red onion, halved and thinly sliced
85g crumbled Gorgonzola cheese
60ml extra-virgin olive oil
60ml Champagne vinegar, or as needed
1 tablespoon chopped fresh basil
salt to taste
white pepper to taste
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Method Prep:15min › Cook:30min › Extra time:1hr › Ready in:1hr45min
Preheat an oven to 140 C / Gas mark 1. Spread the walnuts onto a baking tray, 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 the 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.
If Champagne vinegar cannot be found, there are low acidity vinegars in most supermarkets. Buy a mild, low-acid vinegar for this dish. Using a regular vinegar will overpower the flavours.