Warm Potato and Fontina Salad

Name: Warm Potato and Fontina Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 4 whole black peppercorns; 113 grams imported Fontina cheese, sliced; 2 juniper berries; 59 milliliters extra-virgin olive oil; 2 Tbsps red wine vinegar; 4 servings Salt and freshly ground pepper; 1 shallot, thinly sliced; 2 bunches watercress, tough stems discarded; 2 whole allspice berries; 2 teaspoons whole grain mustard; 454 grams Yukon Gold potatoes

Warm Potato and Fontina Salad is a gluten free and vegetarian recipe with 4 servings. This recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 305 calories, 11g of protein, and 23g of fat. From preparation to the plate, this recipe takes around 45 minutes. This recipe from Food and Wine requires bay leaf, olive oil, yukon gold potatoes, and juniper berries. It works well as a reasonably priced side dish. If you like this recipe, you might also like recipes such as Warm Farro Salad With Roasted Vegetables And Fontina, Roasted Sweet Potato & Caramelized Onion Pizza with Béchamel Sauce, Fontina Cheese & Arugula Salad, and Warm Potato Salad.

Instructions

In a small skillet, bring the vinegar, peppercorns, allspice, juniper berries, bay leaf and clove to a boil.

Ingredients you will need

Juniper Berries

Peppercorns

Allspice

Bay Leaves

Vinegar

Clove

Equipment you will use

Frying Pan

Remove from the heat, add the shallot and let cool. Strain the vinegar; reserve the shallot and 1 tablespoon plus 1 teaspoon of the vinegar. In a small bowl, whisk the reserved vinegar with the mustard and 3 tablespoons of the oil. Season with salt and pepper.

Ingredients you will need

Salt And Pepper