Lisa Mizell and Laura Norris talk cooking for courage this weekend in the West Bottoms.
See more at http://cpckc.org/.
Smoked Potato Salad
Yields 4-6 servings
Ingredients:
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
Dressing:
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
Instructions:
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.
