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Insalata di Patate Grigliate con Crescione, Cipollotti e Gorgonzola
(Grilled Potato Salad with Watercress and Gorgonzola)
Serves 6


30 med. slices red potatoes, skin on, sliced ¼” thick, blanched in boiling
——–salted water, remove from water and let cool
½ Lb. or 250 gr. watercress leaves & tips, washed
extra virgin olive oil to coat the potatoes
½ cup or 125 ml. extra virgin olive oil for dressing
5 pcs. green onions, finely sliced
1 Tbsp. mustard (Dijon, regular or honey)
1/5 cup or 50 ml. white wine vinegar
4 oz. or 120 gr. gorgonzola cheese
3 Tbsp. grated cheese

Method: Preheat grill to medium high
1. In a bowl mix the sliced potatoes with olive oil, grill them on both sides and set aside.
2. Cut the gorgonzola into small pieces and mix with the grated parmigiano to crumble.

Method for dressing
3. In a bowl, combine the mustard, green onions, half of the vinegar and whisk in the olive oil.
Add the remaining vinegar and adjust to taste with salt and pepper. Dress the potatoes with some of the dressing.

To Serve:
4. Place the potatoes on a platter and spread watercress on top. Sprinkle with cheese and add
the remaining dressing, or desired quantity of dressing to taste.