purple potato salad with gorgonzola and bacon
Recipe type: salad
  • 1 pound sliced meaty bacon*
  • 2 yellow or sweet onions, diced
  • ¼ cup extra-virgin olive oil, perhaps a little more
  • Kosher salt and freshly ground black pepper
  • 4 pounds purple potatoes, scrubbed**(skins on or off, you decide -- see note)
  • ½ cup good-quality mayonnaise
  • ½ pound blue cheese, such as Gorgonzola, crumbled (a good goat cheese could work here, too)***
  1. Preheat the oven to 400 degrees F. Spread the bacon slices in a single layer on a baking sheet. Bake until they are brown and crisp, about 15 minutes (watch carefully). Transfer the bacon slices to paper towel-lined plates to drain. Crumble or cut into ½-inch pieces. Taste test crispness. Perhaps frequently.
  2. "Grill" your onions: Heat a pan on the stove top over high heat with approximately a tablespoon of olive oil (enough to cover the pan) to almost smoking. Cook onions, untouched, until just starting to char. Mix and char a little more, watching carefully, so all onion pieces have some blackened bits on them. Add a sprinkle of salt, turn heat to med-low, cover and allow to soften for a few minutes.
  3. If you want blue onions start this step hours to the night before. In a large pot of salted cold water, bring the potatoes to a boil. Simmer until they are beginning to get tender, (this depends on the size of your potatoes, so check with a fork). Drain the potatoes. Cool (but still warm) until okay to handle and skin them. Cut into bite-sized pieces.
  4. In a large bowl, toss the potatoes while still warm with the remaining olive oil and season with salt and pepper. (Remember, you will add the bacon later, which is also salty, so don't over-salt this step.) Add onions (and place in fridge if making ahead and wanting blue onions).
  5. In a large bowl, mix the mayonnaise with the gorgonzola cheese. (I also save a few crumbles to add on top of the dish, as my photo shows.) Add the bacon and potatoes and toss to coat. Transfer the salad to a clean bowl and serve.
* Meaty is better than too fatty. The fat will be crisp to start but as the salad sits, it will become softer. This doesn't affect the flavor but I find the consistency change distracting. Using pancetta is a noble substitute. Crispy prosciutto or speck may even be better. ** If you want a lighter purple salad, peel then boil the potatoes. (And your onions won't be very blue.) If you leave the skin on with boiling, the potatoes retain their brilliant purple color. *** Careful with your choice: don't use a blue cheese with too much of an ammonia bite to it. It will ruin the whole dish. Ask your cheese seller for a mild blue cheese, without the ammonia.
Recipe by story of a kitchen at https://www.storyofakitchen.com/salad-recipes/purple-potato-salad/