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    Home » Side Dishes

    Potato Salad with Gorgonzola, Sage & Red Chiles Recipe

    Published: Aug 11, 2010 · Modified: May 2, 2022 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 25 Comments

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    Potato Salad with Gorgonzola, Sage & Red Chile Recipe

    Sage and Gorgonzola cheese. It is a combination that continuously wafts into my subconscious kitchen. I have no idea what Freud would have to say about that, but I am certain it would not be good. It all started with Sage and Gorgonzola Gougères (Cheese Puffs). The pungent cheese was tempered by slivers of fresh sage, all encased in a light choux pastry. From there, I floated on my cheese-y cloud of culinary bliss to a bowlful of Sage & Gorgonzola Cauliflower Soup. This tantalizing pair of flavors has enthusiastically frolicked its way out of my subconscious straight into my everyday lexicon of ingredients. I think once he tasted this potato salad, even skeptical Sigmund would approve.

    After enjoying several helpings of Pesto Potato Tomatoes & Fresh Mozzarella Salad a couple of weeks ago, we took a trip back to our favorite farm stand to pick up another bag of freshly dug baby Yukon Gold potatoes. After a simple boil, the potatoes were tossed with olive oil, Gorgonzola cheese, sage, red chile flakes, and a little salt. The warmth of the potatoes, straight from the boiling water, melted the cheese and gently heated the fresh sage leaves. While this salad is best when served warm, it also works well as a make-ahead side dish to take on a picnic or to a potluck barbecue.

    Prepare 2 pounds of baby potatoes (Yukon Gold or red-skinned) by scrubbing an cutting the larger ones into bite-sized pieces. Place the potato pieces in a large pot of cold, salted water. Bring the water to a boil and cook the potatoes until they are tender when pierced with a fork, but not falling apart.


    Place the potatoes in a serving bowl and gently toss with 3 tablespoons extra-virgin olive oil, ⅓ cup crumbled Gorgonzola cheese, 4 large sage leaves, thinly sliced, and ¼ teaspoon dried red chile flakes. Toss gently and season to taste with kosher salt. Serve warm or room temperature. This can be made several hours in advance. Cover and refrigerate until ready to serve.


    Other potato salad recipes:

    Cookin' Canuck's Pesto Potato, Tomato & Fresh Mozzarella Salad
    Three Many Cooks' Haitian Potato Salad
    101 Cookbooks' Grilled Potato Salad
    Gluten-Free Goddess' Red Potato Salad with Horseradish
    The Perfect Pantry's Potato Salad with Sesame Dressing

    Gorgonzola, Sage & Red Chile Potato Salad

    2 lbs. baby potatoes (Yukon or red-skinned), scrubbed and cut into bite-sized pieces
    Salt for the water
    3 tablespoon extra-virgin olive oil
    ⅓ cup crumbled Gorgonzola cheese
    4 large sage leaves, thinly sliced
    ¼ teaspoon dried red chile flakes
    Kosher salt to taste

    Place the potato pieces in a large pot of cold, salted water. Bring the water to a boil and cook the potatoes until they are tender when pierced with a fork, but not falling apart.

    Place the potatoes in a serving bowl and gently toss with olive oil, Gorgonzola cheese, sage, and red chile flakes. Toss gently and season to taste with kosher salt. Serve warm or room temperature. This can be made several hours in advance. Cover and refrigerate until ready to serve.

    Serves 6.

    Printable recipe


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      Reader Interactions

      Comments

      1. Julie

        September 02, 2011 at 8:46 pm

        I love this recipe! I made it a few times last summer and just pulled it out again this week.

        Reply
      2. David {Green Kitchen Stories}

        August 17, 2010 at 1:57 pm

        I love that potato salads can taste so totally different depending on how you make them. I normally like lemony dressings with my potatoes, but this sage and gorgonzola combo sounds very intriguing.

        Reply
      3. Michelle @ Brown Eyed Baker

        August 17, 2010 at 2:24 am

        LOVE potato salad, and this one looks so lovely, great flavors!

        Reply
      4. Anna

        August 15, 2010 at 4:39 pm

        This potato salad must taste delicious, I love sage smell. And the chili flakes, yummmm.

        Reply
      5. Michelle

        August 13, 2010 at 8:28 pm

        Such an interesting recipe! Gorgonzola makes everything so much better!

        Reply
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