Potato Salad with Gorgonzola, Sage & Red Chiles 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.

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