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, 1/3 cup crumbled Gorgonzola cheese, 4 large sage leaves, thinly sliced, and 1/4 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 tbsp extra-virgin olive oil
1/3 cup crumbled Gorgonzola cheese
4 large sage leaves, thinly sliced
1/4 tsp 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.
Gera @ Sweets Foods Blog says
Extraordinary combination of cheese and the potato..I'd like to try on the weekend 🙂
Tasty week for you,
Gera
islandeat says
Hi, Dara. I like the idea of sage with gorgonzola. Freud might have said that the sage is because you are drawn to wisdom, while the cheese is for your strong tastes…or stinky dairy products.
Thanks,
Dan
Simply Life says
oh wow! that looks delicious!
Recipe for Delicious says
I would never have thought to combine these ingredients. I'm excited to, though! I'm always excited for a potato salad that isn't egg and mayo-based. Oh, and if we worried about WFWD, we probably wouldn't do much other than think weird thoughts about our parents, haha.
Kalyn says
That salad looks fantastic (my dad would love this!)
Carol Egbert says
I have new potatoes ready to harvest in my garden. This looks like a perfect combination of flavors. Thanks for a great post!
My Kitchen in the Rockies says
Gorgonzola and potatoes sounds delicious to me! Great salad.
Spicie Foodie says
Great recipes, I love the combination of spices and ingredients. Sounds like a great tasting potato salad.
Barbara @moderncomfortfood says
What a wonderfully innovative take on potato salad! The gorgonzola, sage, and peppers take this recipe in a direction I love. I also like the way you've counterbalanced the richness of the cheese by using a light hand with the oil.
Jen Cheung says
love the combination!!! im a potato and cheese lover and if u put it together = fabulous for meeeee!
have a lovely day
jen
Kate says
Easy. Flavorful. Beautiful! Have you ever tried it with fried sage leaves crumbled on top?
Pacheco Patty says
I have so much sage in my garden thanks for the ideas on what to do with it! Love the potato salad, it looks really good.
penny aka jeroxie says
Cheese and potato is one of my favourite combination. YUM
marla {family fresh cooking} says
This is such an elegant potato salad. Great flavors with the sage & gorgonzola cheese. I would like mine warm to really taste all the flavor here. xo
Magic of Spice says
Wonderful dish and great combination of flavors 🙂 I have sage growing everywhere in my garden…great use of this herb.
Jodi says
Love this one, Dara!
Mags says
My family is going to kill me for trying a different potato salad recipe but I can't help myself…. this looks delicious.
Tracy says
I'm always looking for a different way to make potato salad and this looks delicious!
Maggy@ThreeManyCooks.com says
Oh wow. This looks heavenly. Love anything that adds extra cheese!
Jenny says
This looks beyond amazing Dara! Beautiful!
Michelle says
Such an interesting recipe! Gorgonzola makes everything so much better!
Anna says
This potato salad must taste delicious, I love sage smell. And the chili flakes, yummmm.
Michelle @ Brown Eyed Baker says
LOVE potato salad, and this one looks so lovely, great flavors!
David {Green Kitchen Stories} says
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.
Julie says
I love this recipe! I made it a few times last summer and just pulled it out again this week.