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Fingerling Potato Salad with Bacon and Gorgonzola

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By Elizabeth Dehn
Updated Apr 5, 2011
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An elegant twist on a picnic classic, our potato salad showcases fingerling potatoes, crisp bacon, shallots and gorgonzola cheese.

Fingerling Potato Salad with Bacon and Gorgonzola

  • Prep Time 10 min
  • Total 30 min
  • Servings 4
  • Ingredients 7
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Ingredients

  • 1 lb fingerling potatoes, cut in half lengthwise
  • 1/3 cup light mayonnaise
  • 4 slices bacon
  • 1/2 cup gorgonzola cheese, crumbled
  • 1/4 cup shallots, chopped
  • Dash ground red pepper (cayenne)
  • Italian flat-leaf parsley, chopped for garnishing

Instructions

  • Step 
    1
    In large pot of boiling salted water, cook potatoes until tender, about 10 minutes. Drain potatoes; cool to room temperature.
  • Step 
    2
    Meanwhile, cook bacon until crisp. Drain on paper towels; crumble.
  • Step 
    3
    In large bowl, add potatoes, bacon, gorgonzola, shallots, and mayonnaise. Gently fold potato mixture to combine all ingredients.
  • Step 
    4
    Season with salt and cayenne to taste—a little of both goes a long way.
  • Step 
    5
    Garnish with parsley. Serve immediately or within two hours.

Nutrition

Nutrition Facts are not available for this recipe

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