Insalata di Patate e Fontina

Name: Insalata di Patate e Fontina
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Valdostana
Ingredients: 800 g waxy potatoes; 200 g fontina dop cheese; 60 g walnut halves; 15 g Fresh chives; 1 tbsp fresh mountain thyme leaves; 45 ml Extra virgin olive oil; 15 ml white wine vinegar; 1 tsp Fine sea salt; 0.5 tsp freshly ground black pepper

A comforting Valdostan warm potato salad tossed with creamy diced Fontina DOP cheese, toasted walnuts, and fresh mountain herbs.

🇮🇹Italy· Aosta Valley

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 4
Difficulty: Easy
Calories: 490 kcal

Ingredients

0 of 9 gathered

Servings

800 g waxy potatoes — unpeeled, scrubbed clean
200 g fontina dop cheese — rind removed, cut into 1 cm cubes
60 g walnut halves — lightly toasted and roughly chopped
15 g Fresh chives — finely snipped
1 tbsp fresh mountain thyme leaves — stripped from stems
45 ml Extra virgin olive oil — fruity and mild
15 ml white wine vinegar — or apple cider vinegar
1 tsp Fine sea salt — plus extra for boiling water
½ tsp freshly ground black pepper — coarsely ground

Equipment

•Large saucepan
•Colander
•Mixing bowl
•Chef's knife
•Whisk

Nutrition

Per serving, approximate

Calories: 490 kcal
fat: 28 g
carbs: 42 g
fibre: 5 g
protein: 18 g
calories: 490 kcal

Instructions

1
Place the whole unpeeled potatoes in a large saucepan and cover generously with cold salted water.
2
Bring the water to a boil over medium-high heat.
3
Simmer for 20 to 25 minutes until the potatoes pierce easily with a knife tip.
4
Drain the potatoes thoroughly and let them cool for 5 minutes until manageable to handle.
5
Peel the warm skins away and cut the potatoes into bite-sized chunks.
6
Whisk the olive oil, vinegar, salt, and black pepper together in a small bowl until emulsified.
7
Transfer the warm potato pieces to a large mixing bowl and gently fold through the dressing.
8
Add the diced Fontina, chopped walnuts, snipped chives, and thyme leaves to the bowl.
9
Toss gently until the cheese softens slightly against the warm potatoes, then serve immediately.

Chef's tips

Dress the potatoes while they are still warm so they absorb the dressing properly. Do not mix the cheese into piping hot potatoes, or the Fontina will melt into an oily string rather than softening gently. Toast the walnuts in a dry skillet beforehand to enhance their nutty aroma.

Ingredient substitutions

Fontina DOP cheese → Gruyère or mild Taleggio
extra virgin olive oil → cold-pressed walnut oil
white wine vinegar → apple cider vinegar

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheating

Reheat gently in a low oven or microwave in short bursts until just lukewarm.

Common mistakes to avoid

•Using floury baking potatoes that break down and turn to mush when tossed.
•Adding fontina to boiling hot potatoes, causing the cheese to turn greasy and stringy.
•Dressing cold potatoes, which prevents them from absorbing the vinaigrette flavours.

Serving suggestions

Serve warm as a hearty lunch alongside crusty rye bread.Accompany with cured mountain meats such as motzetta or jambon de Bosses.Pair with a crisp, dry Valdostan white wine like Petite Arvine.