Cook For Courage

Posted at 12:31 PM, May 13, 2016
and last updated 2016-05-13 13:31:14-04

Lisa Mizell and Laura Norris talk cooking for courage this weekend in the West Bottoms.

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Smoked Potato Salad
Yields 4-6 servings
2.5 pounds potatoes (your preference, but recommend Idaho or red skinned), unpeeled and diced
Tossed olive oil, salt and cracked pepper
2 - 5 oz packages baby arugula, stems trimmed slightly
3 green onions, chopped
1/2 cup olive oil
1/4 cups red wine vinegar
1 large shallot, chopped
2 teaspoons whole grain mustard
1 teaspoon lemon juice
1/2 cup crumbled gorgonzola
Salt and fresh cracked pepper to taste
Toss diced potatoes in olive oil, salt and pepper.
Smoke diced potatoes for at least 2 hours with Hickory Wood.
Finish in oven until tender.
Wisk together dressing ingredients and then add the crumbled gorgonzola.
Line a platter with arugula.
Place warm potatoes on top of arugula.
Spoon dressing over the top.