Recipe courtesy of Naylet LaRochelle, Recipe Contest Finalist in the 2014 Salemville® “How Do You Blue” recipe contest
Yield: 8 servings
lbs. gold potatoes, scrubbed, patted dry and cut into 3/4” pieces
tablespoons olive oil, divided
Kosher salt, to taste
c. crumbled gorgonzola or aged blue cheese, slightly mashed
tsp. smoked paprika
tbsp. lemon juice
tsp. cayenne pepper (optional)
ounces Spanish chorizo sausage, diced
c. diced sweet onions
tablespoons chopped fresh oregano leaves
hard-boiled eggs, peeled, sliced
c. diced fire-roasted red peppers (if using jarred peppers, drain well before dicing)
c. coarsely chopped parsley
Parsley sprigs, for garnish
Preheat oven to 425° F. In a large, rimmed baking sheet lined with nonstick foil, spread potatoes in a single layer. Drizzle with 3 tablespoons olive oil and lightly season with kosher salt. Toss gently to coat. Roast 35 to 40 minutes, or until golden brown and tender.
Meanwhile, in a small bowl, stir together mayonnaise, gorgonzola, smoked paprika, lemon juice and cayenne pepper. Set aside.
In a large, nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Cook chorizo, stirring, 4 to 6 minutes or until frizzled. Transfer to a paper-lined plate. Do not drain skillet. Add onions. Cook 4 to 6 minutes or until lightly brown around edges. During the final minute of cooking, add oregano. Cook until just frizzled, about 30 seconds. Remove skillet from heat.
In a large bowl, add roasted potatoes while still warm (several minutes after roasting), chorizo, onion-oregano mixture, eggs, red peppers, parsley and gorgonzola mayonnaise. Toss until well combined. Sprinkle with additional blue cheese, if desired. Garnish with parsley sprigs.
Click here to read our Direct Supply Chain Disclosure