Italian Potato Salad, Gorgonzola, and Orange Balsamic Dressing Recipe

Name: Italian Potato Salad, Gorgonzola, and Orange Balsamic Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs potatoes (red potatoes preferred, medium-sized, quartered); 1 -1 12 lb green beans (young slender beans ~ snapped in half, or substitute tender asparagus, sugar snap peas, or snow peas); 4 large plum tomatoes (quartered); 2 small shallots (minced); 24 kalamata olives (pitted, drained, dried, and halved); 2 tablespoons capers (rinsed and dried); ¼ cup fresh basil (chopped); ¼ cup of fresh mint (chopped); ¼ cup balsamic vinegar; 6 tablespoons olive oil (extra-virgin); orange zest (zest of one medium-sized orange); orange juice (juice of one medium-sized orange); ½ teaspoon dried oregano; 2 ounces gorgonzola (crumbled); fresh ground black pepper; salt (to taste)

Servings: persons

2 lbs potatoes (red potatoes preferred, medium-sized, quartered)
1 -1 12 lb green beans (young slender beans ~ snapped in half, or substitute tender asparagus, sugar snap peas, or snow peas)
4 large plum tomatoes (quartered)
2 small shallots (minced)
24 kalamata olives (pitted, drained, dried, and halved)
2 tablespoons capers (rinsed and dried)
¼ cup fresh basil (chopped)
¼ cup of fresh mint (chopped)
¼ cup balsamic vinegar
6 tablespoons olive oil (extra-virgin)
orange zest (zest of one medium-sized orange)
orange juice (juice of one medium-sized orange)
½ teaspoon dried oregano
2 ounces gorgonzola (crumbled)
fresh ground black pepper
salt (to taste)

1
Cook potatoes in simmering salted water about 20 minutes or until tender (do not overcook).
2
Drain and rinse in cold water; drain again!
3
While the potatoes are cooking, in a separate pan, blanch beans in boiling salted water; drain; rinse in cold water; drain again!
4
Transfer potatoes and beans to bowl.
5
Add tomatoes, shallots, olives, capers, fresh herbs, and pepper to taste.
6
Combine vinegar, oil, zest, orange juice and oregano.
7
Gently toss salad with dressing and top with crumbled Gorgonzola and lots of fresh, cracked pepper.
8
Add additional salt if needed.
9
Arrange on a platter.
10
Serve chilled.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 lbs potatoes (red potatoes preferred, medium-sized, quartered), 1 -1 12 lb green beans (young slender beans ~ snapped in half, or substitute tender asparagus, sugar snap peas, or snow peas), 4 large plum tomatoes (quartered), 2 small shallots (minced), and more.

Yes, Italian Potato Salad, Gorgonzola, and Orange Balsamic Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Italian Potato Salad, Gorgonzola, and Orange Balsamic Dressing

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