Best 15 Italian Potato Salad Gorgonzola And Orange Balsamic Dressing Recipes
In this article, we'll embark on a culinary journey to discover the delectable flavors of Italian Potato Salad with Gorgonzola and Orange Balsamic Dressing. This vibrant dish combines the earthy richness of roasted potatoes, the tangy sharpness of gorgonzola cheese, and the sweet-tart balance of orange balsamic dressing. Get ready to experience a symphony of flavors that will tantalize your taste buds and leave you craving more.
Let's cook with our recipes!
ITALIAN POTATO SALAD
My Nonnie used to make this potato salad for me whenever I was home for the holidays. It's a great alternative to mayo-based potato salads. Red wine vinegar works well, too.
Provided by Maria
Categories Salad Potato Salad Recipes No Mayo
Time 13h45m
Yield 8
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
- In a large bowl, mix together the garlic, olive oil, vinegar and parsley. Add potatoes and toss to evenly coat.
- Cover and refrigerate overnight.
Nutrition Facts : Calories 347.8 calories, Carbohydrate 40.7 g, Fat 18.9 g, Fiber 5.2 g, Protein 4.8 g, SaturatedFat 2.7 g, Sodium 17 mg, Sugar 1.8 g
ITALIAN POTATO SALAD
Meet the Cook: With six grown daughters who visit us frequently, I have plenty of chances to serve this family favorite - whether we are making steaks, pork chops, burgers or bratwurst. I've even served it with more formal ham dinners. The recipe comes from my mom, who was a cook at local restaurants and resorts. Here on the tree farm my husband and I run, we also grow potatoes. They are a staple that's always as close as my root cellar when I prepare this dish. -Ardis Kohnen, Rudolph, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. , Peel and cube potatoes; place in a large bowl. Add dressing and toss to coat. Cover and chill for 2 hours. , Add eggs, celery, onion, cucumber and green pepper; mix well. In a small bowl, combine mayonnaise, sour cream and horseradish; mix well. Pour over potato mixture; toss to coat. Chill for at least 1 hour. Top with tomatoes.
Nutrition Facts : Calories 265 calories, Fat 15g fat (3g saturated fat), Cholesterol 93mg cholesterol, Sodium 240mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein.
ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH FRESH CITRUS VINAIGRETTE
A tasty summery salad made with fresh oranges, red onions, glazed walnuts, and Gorgonzola cheese, then topped with a homemade citrus vinaigrette! Easy and delicious!
Provided by FAITHFUL96
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 20m
Yield 6
Number Of Ingredients 13
Steps:
- Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
- In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
- In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
- Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 22.9 g, Cholesterol 7.5 mg, Fat 30.1 g, Fiber 3 g, Protein 5.2 g, SaturatedFat 4.9 g, Sodium 127.8 mg, Sugar 16.7 g
EASY ITALIAN POTATO SALAD
You'll want to take this simple-to-assemble potato salad to all your picnics and outings. It's always on the menu when my tomato plants yield a bumper crop. Feel free to improvise by adding other fresh vegetables.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 10 ingredients; toss to coat. Cover and refrigerate until serving. Serve salad in a lettuce-lined bowl if desired.
Nutrition Facts : Calories 95 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 528mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
ITALIAN POTATO SALAD
Skip the mayo and go for an Italian-style olive oil dressing for warm new potatoes. Jazz them up with basil, Parmesan and sundried tomatoes
Provided by Good Food team
Categories Buffet, Side dish
Time 25m
Number Of Ingredients 5
Steps:
- Boil the potatoes until tender, about 15 mins, then drain and allow to cool slightly. Whisk together the olive oil, Parmesan and a little seasoning. Toss through the potatoes with the basil and sundried tomatoes. Serve warm.
Nutrition Facts : Calories 178 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
ITALIAN POTATO SALAD
This Italian Potato Salad recipe is loaded up with lots of savory antipasto ingredients, tossed in a zesty Italian vinaigrette, and is so flavorful and hearty and delicious! See notes above for possible ingredient variations.
Provided by Ali
Time 1h
Number Of Ingredients 16
Steps:
- Place the diced potatoes in a large stockpot and add enough water so that the potatoes are covered by 1 inch. Cook over medium-high heat until the water reaches a boil. Then reduce heat to medium to maintain the simmer, and continue cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork.
- Drain the potatoes in a colander and let cool for 20-30 minutes.
- Meanwhile, whisk together the vinaigrette ingredients in a bowl (or shake vigorously in a mason jar) until evenly combined.
- Once the potatoes are ready to go, combine them in a large serving bowl with the dressing, arugula, mozzarella, tomatoes, artichokes, salami (if using), olives, onion and basil. Toss gently until evenly combined.
- Taste and season with additional salt and pepper if needed, to taste. Serve immediately, sprinkled with Parmesan cheese. Or cover the bowl and refrigerate for 1-2 hours and then serve the potato salad chilled.
- Refrigerate any leftovers in a sealed container for up to 3 days.
ITALIAN DRESSING
This is a satisfying all-purpose Italian dressing recipe. Use this homemade version on salad greens, in vegetable salads or even as a marinade for chicken. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 1-1/2 cups.
Number Of Ingredients 11
Steps:
- Place the first 10 ingredients in a blender. Cover and process until pureed. While processing, gradually add oil in a steady stream. Refrigerate leftovers.
Nutrition Facts : Calories 167 calories, Fat 18g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 163mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
ITALIAN SALAD
Making up different salad dressings is a hobby of mine. The dressing and the extra ingredients makes this so delicious.-Regina Bianchi, Bessemer, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a bowl, whisk the first seven ingredients; set aside. In a large bowl, combine the lettuce, onions, celery, mozzarella cheese, olives and tomato. Just before serving, add the dressing and toss. Sprinkle with Parmesan cheese.
Nutrition Facts :
POTATO SALAD WITH BACON AND GORGONZOLA
Make and share this Potato Salad With Bacon and Gorgonzola recipe from Food.com.
Provided by MARIA MAC
Categories Potato
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Drain potatoes; return to same pot. Place over very low heat just until excess moisture evaporates, about 1 minute. Transfer hot potatoes to large bowl; Cool 10 minutes(minimum). Mix in 2 cups mayonnaise, low fat variety optional.
- Cook bacon in large heavy skillet over medium-high heat until brown and crisp. Transfer bacon to paper towels to drain. Cool bacon; crumble coarsely.
- Mix remaining 1/2 cup mayonnaise, cheese, green onions, parsley and half of bacon into potatoes. Season salad to taste with salt and peper (I prefer a mixture of white and cayenne pepper and seasoning salt) Sprinkle with remaining bacon. (Can be made 2 hours ahead. Let stand at cool room temperature.).
Nutrition Facts : Calories 681.6, Fat 43, SaturatedFat 13.1, Cholesterol 58.7, Sodium 1089.5, Carbohydrate 61.4, Fiber 4.4, Sugar 6.1, Protein 14.7
MARGIE'S POTATO SALAD (WITH ITALIAN DRESSING)
This is my mom's potato salad recipe, which I just love. I haven't seen one here exactly like it. It uses italian dressing to give it flavor, and doesn't have pickles or mustard. The key to an excellent final product is letting the Italian dressing sit for a couple of hours and soak up the flavors before adding the mayo. My favorite dressing to use is the kind you make yourself from a package, adding oil, water and vinegar - just be sure you've made it up ahead of time so it is full of flavor by the time you need it. Cooking time is marinating time.
Provided by jswinks
Categories Potato
Time 3h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Cook potatoes unpeeled. (they don't fall apart this way!).
- Drain and cool.
- Peel and cut into cubes.
- Stir in onion, italian salad dressing, salt, and pepper.
- Cover and refrigerate ate least 2 hours.
- Toss with mayonnaise.
- Add celery and eggs, mixing gently.
Nutrition Facts : Calories 148.7, Fat 5.6, SaturatedFat 1, Cholesterol 37.8, Sodium 365.9, Carbohydrate 22, Fiber 2.5, Sugar 2.1, Protein 3.4
BACON & GORGONZOLA POTATO SALAD
Dressed in a rich, creamy sauce flavored with Gorgonzola cheese, chives and bacon, this potato salad is sure to be a hit. I like to make it ahead so the flavors have time to blend. -Barbara Spitzer, Lodi, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool., Meanwhile, in a large bowl, combine the mayonnaise, sour cream, onions, celery, 1 tablespoon chives, salt, pepper and sugar. Stir in cheese and 1/2 cup bacon bits. Fold in tomatoes and potatoes. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with remaining chives and bacon.
Nutrition Facts : Calories 566 calories, Fat 36g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 1226mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 4g fiber), Protein 16g protein.
ITALIAN POTATO SALAD WITH BACON AND OLIVES
A very hearty potato salad with classic Italian vinaigrette dressing. Use the best quality black olives you can find.
Provided by Semra22
Categories Potato
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all the dressing ingredients together.
- Toss with potatoes, bacon, mushrooms, onion and garlic.
- Cover and chill for at least 2 hours, will taste even better overnight.
Nutrition Facts : Calories 237.5, Fat 15.5, SaturatedFat 2.6, Cholesterol 3.6, Sodium 137.1, Carbohydrate 22.9, Fiber 3.8, Sugar 2.4, Protein 4
ORANGE, FIG, AND GORGONZOLA SALAD
I love the combination of oranges, figs, and cheese!
Provided by Shari
Categories Salad Fruit Salad Recipes Orange Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Combine lettuce, oranges, Gorgonzola cheese, and figs in a large bowl. Drizzle dressing over salad and toss to coat.
Nutrition Facts : Calories 140.7 calories, Carbohydrate 14.6 g, Cholesterol 22.5 mg, Fat 6.6 g, Fiber 4.3 g, Protein 6.8 g, SaturatedFat 3.8 g, Sodium 468.1 mg, Sugar 10.3 g
CLASSIC ITALIAN SALAD WITH PROSCIUTTO & GORGONZOLA
I created this salad after having it at a favorite restaurant. Easy and great for entertaining. Other toss ins such as peppercinis and olives can be added. Remember though that the prosciutto and cheeses are salty so adjust accordingly. I have a bottle of Olive Gardens salad dressing that I like to use for this but your favorite will be delicious.
Provided by MacChef
Categories Cheese
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Slice the prosciutto in thin strips and saute in a little olive oil until crisp, about 4-5 minutes.
- Toss in all salad ingredients into a large bowl. Add dressing (1/2 cup may be more or less than you like so add to taste). Toss before serving and top each plate with 1/2 tablespoons of parmesian cheese. Enjoy!
Nutrition Facts : Calories 131.4, Fat 9.5, SaturatedFat 3.2, Cholesterol 9.3, Sodium 532.8, Carbohydrate 8.1, Fiber 1.3, Sugar 2.5, Protein 4.3
ITALIAN POTATO SALAD, GORGONZOLA, AND ORANGE BALSAMIC DRESSING
A potato salad made without mayonnaise! Modified from dallasnews.com -- Source: Philomena Aceto; published in The Dallas Morning News on May 17, 2008. Tender asparagus, sugar snap peas, or snow peas could be substituted for the green beans!
Provided by KerfuffleUponWincle
Categories Salad Dressings
Time 45m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Cook potatoes in simmering salted water about 20 minutes or until tender (do not overcook). Drain and rinse in cold water; drain again!
- While the potatoes are cooking, in a separate pan, blanch beans in boiling salted water; drain; rinse in cold water; drain again!
- Transfer potatoes and beans to bowl. Add tomatoes, shallots, olives, capers, fresh herbs, and pepper to taste.
- Combine vinegar, oil, zest, orange juice and oregano. Gently toss salad with dressing and top with crumbled Gorgonzola and lots of fresh, cracked pepper.
- Add additional salt if needed.
- Arrange on a platter. Serve chilled. Makes 12 servings.
Nutrition Facts : Calories 167.6, Fat 9.3, SaturatedFat 2, Cholesterol 3.5, Sodium 183.2, Carbohydrate 18.8, Fiber 3.4, Sugar 3.2, Protein 3.7
Tips:
- To make the perfect Italian potato salad, use a variety of potatoes, such as Yukon Gold, red potatoes, and fingerling potatoes.
- Boil the potatoes until they are tender but still firm, then drain and let them cool slightly.
- While the potatoes are cooking, prepare the dressing. In a small bowl, whisk together the olive oil, orange juice, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
- Once the potatoes are cool enough to handle, slice them into bite-sized pieces.
- In a large bowl, combine the potatoes, celery, red onion, and parsley.
- Pour the dressing over the potato salad and toss to coat.
- Serve the potato salad immediately or chill it for later.
Conclusion:
Italian potato salad with gorgonzola and orange balsamic dressing is a delicious and refreshing side dish that is perfect for any occasion. The combination of flavors and textures in this salad is sure to please everyone at your table.
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