Spinach New Potato Salad with Blue Cheese

5 new potatoes
salt and pepper fresh
Jim Dressing
Baby Spinach
6 oz Gorgonzola Cheese cut into bite-size pieces (about 1 ½ cups)

Cut the potatoes into bite size slices. Add to a pot of boiling walted water and cook for about 10 minutes until tender. Drain well.

Meanwhile, prepare the dressing or just use it from stock.

Arrange the spinach leaves on serving plates and then the potatoes followed by scattering the Gorgonzola cheese over the top. Drizzle the dressing over them and serve. You may toss if desired and then serve immediately. If you are tossing, add cheese first and potatoes over the top so it will melt the cheese.

Variations – I used a Danish Blue Cheese and it was delicious.
Add some of one or all of the variation.
Add slices of avocado
Add bacon bits
Add shrimp

Web Page by Jim Faughn