This rich potato salad has a fresh, bright flavour from the extra-virgin olive oil and champagne vinegar. Apple gives sweetness and crunch, while the creamy gorgonzola adds saltiness and a delicious richness.
- 250g new potatoes
- 1 sweet apple
- 75g walnuts
- 85g gorgonzola
- 1 small red onion
- 60ml each extra-virgin olive oil and champagne or white wine vinegar
- 1 tbsp. freshly chopped basil
- Salt and white pepper to taste
Quarter the potatoes and drop into a pan of cold water. Bring to the boil and cook until tender, then drain and leave to air dry.
Meanwhile, halve, core and thinly slice the apple. Halve and thinly slice the onion. In a bowl, whisk together oil, vinegar, basil and salt and pepper, then add the potatoes, walnuts, apple and onion. Toss to combine and serve at room temperature.