Italian Potato Salad Gorgonzola and Orange Balsamic Dressing
Elevate your salad game with this irresistible Italian Potato Salad featuring creamy Gorgonzola and a zesty Orange Balsamic Dressing. Perfectly tender baby potatoes are paired with peppery arugula, crunchy toasted walnuts, and tangy crumbles of Gorgonzola cheese, creating a beautiful contrast of textures and flavors. The real star is the citrus-infused balsamic dressing, crafted with fresh orange juice, honey, and garlic for a bright and savory finish. Whether served warm, chilled, or at room temperature, this vibrant dish is a delightful fusion of classic Italian flavors and modern flair—ideal for picnics, dinner parties, or as a sophisticated side dish.
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Recipe Information
Ingredients
- 800 grams Baby potatoes
- 100 grams Gorgonzola cheese
- 100 grams Fresh arugula
- 50 grams Walnuts, toasted
- 2 tablespoons Fresh parsley, chopped
- 3 tablespoons Fresh orange juice
- 1.5 tablespoons Balsamic vinegar
- 4 tablespoons Extra virgin olive oil
- 1 teaspoon Honey
- 1 clove Garlic, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Wash the baby potatoes thoroughly and leave the skin on. Cut them in half if they are large.
Place the potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender. Drain and set aside to cool slightly.
While the potatoes are cooking, prepare the orange balsamic dressing. In a small bowl, whisk together orange juice, balsamic vinegar, olive oil, honey, minced garlic, salt, and black pepper. Adjust seasoning to taste and set aside.
Toast the walnuts in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3-4 minutes. Remove from heat and let them cool.
Once the potatoes have cooled slightly, transfer them to a large serving bowl. Add the fresh arugula, toasted walnuts, and roughly crumbled Gorgonzola cheese.
Drizzle the orange balsamic dressing over the potato salad and gently toss to combine.
Sprinkle the chopped parsley on top for a fresh and vibrant garnish.
Serve the potato salad warm, at room temperature, or chilled, depending on your preference.
Nutrition Facts
Calories |
1862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.6 g | 155% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 2619 mg | 114% | |
| Total Carbohydrate | 169.2 g | 62% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 22.6 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 877 mg | 67% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 4158 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
