Roast Beef Carpaccio with Gorgonzola Potato Salad Recipe

Name: Roast Beef Carpaccio with Gorgonzola Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fingerling potatoes, halved lengthwise; Kosher salt; 1 cup crumbled gorgonzola dolce cheese (4 ounces); 3 tablespoons grated parmesan cheese; 2 tablespoons 2% Greek yogurt; 1 clove garlic; Freshly ground pepper; 1 9 -ounce package Italian salad blend (8 cups); 1/4 cup jarred Peppadew peppers, drained and roughly chopped; 2 tablespoons roughly chopped fresh parsley; 12 ounces deli-sliced rare roast beef

Servings: persons

1 pound fingerling potatoes, halved lengthwise
Kosher salt
1 cup crumbled gorgonzola dolce cheese (4 ounces)
3 tablespoons grated parmesan cheese
2 tablespoons 2% Greek yogurt
1 clove garlic
Freshly ground pepper
1 9 -ounce package Italian salad blend (8 cups)
1/4 cup jarred Peppadew peppers, drained and roughly chopped
2 tablespoons roughly chopped fresh parsley
12 ounces deli-sliced rare roast beef

1
Put the potatoes in a medium pot of cold salted water.
2
Bring to a boil over medium heat and cook until fork-tender, about 15 minutes.
3
Drain and rinse under cold water; transfer to a large bowl.
4
Pulse 1/2 cup gorgonzola, the parmesan, yogurt, garlic and 1/4 cup water in a blender or mini food processor until smooth; season with salt and pepper.
5
Add half of the dressing to the potatoes along with the salad blend, Peppadews and parsley; toss.
6
Arrange the roast beef on four plates.
7
Serve the salad on the side, topped with the remaining dressing and 1/2 cup gorgonzola.
8
Photograph by Charles Masters

478

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 11 ingredients. The key ingredients include: 1 pound fingerling potatoes, halved lengthwise, Kosher salt, 1 cup crumbled gorgonzola dolce cheese (4 ounces), 3 tablespoons grated parmesan cheese, and more.

Yes, Roast Beef Carpaccio with Gorgonzola Potato Salad 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.

Roast Beef Carpaccio with Gorgonzola Potato Salad

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