Italian Potato Salad Gorgonzola And Orange Balsamic Dressing Recipes

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ITALIAN POTATO SALAD



Italian Potato Salad image

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

5 large potatoes, peeled and chopped
2 cloves garlic, minced
⅔ cup extra virgin olive oil
½ cup white wine vinegar
⅓ cup chopped fresh parsley

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



Italian Potato Salad image

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

3 pounds potatoes
1/3 cup Italian salad dressing
4 hard-boiled large eggs, chopped
3/4 cup chopped celery
1/3 cup chopped onion
1/4 cup chopped cucumber
1/4 cup chopped green pepper
1/2 cup mayonnaise
1/4 cup sour cream
1 teaspoon prepared horseradish
Chopped fresh tomatoes

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.

MARGIE'S POTATO SALAD (WITH ITALIAN DRESSING)



Margie's Potato Salad (With Italian Dressing) image

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

6 -8 medium potatoes
1/4 cup onion, chopped
1/4 cup Italian salad dressing
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup mayonnaise
1/2 cup celery, chopped
2 eggs (hard cooked, chopped)

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



Bacon & Gorgonzola Potato Salad image

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

1-3/4 pounds potatoes, peeled and cubed
3/4 cup mayonnaise
3/4 cup sour cream
4 green onions, thinly sliced
1 celery rib, finely chopped
2 tablespoons minced chives, divided
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/4 teaspoon sugar
1 cup crumbled Gorgonzola cheese
1 cup bacon bits, divided
2 plum tomatoes, peeled, seeded and chopped

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 BALSAMIC SALAD DRESSING



Italian Balsamic Salad Dressing image

My wife brought home a tremendous dressing from a deli by her work. I tried numerous times and finally was able to duplicate the taste. This is an incredible dressing. Lots of requests for it from the family and it is healthy!

Provided by Fresh Ingredient Ch

Categories     Salad Dressings

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

6 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons honey
1 teaspoon thyme
1/2 teaspoon Dijon mustard
2 tablespoons chopped shallots
2 teaspoons lemon juice

Steps:

  • Place all ingredients in a small bowl or blender.
  • Blend well using a blender or hand blender.
  • Serve immediately or refrigerate.

ITALIAN POTATO SALAD



Italian Potato Salad image

Boiled red potatoes, hard-cooked eggs, red onion,and parsley are dressed in muscatel-wine vinegarand olive oil.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

8 large eggs
3 pounds small red potatoes
Coarse salt
2 to 3 tablespoons muscatel-wine vinegar or white balsamic vinegar
1 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped
1 medium red onion, coarsely chopped (about 3/4 cup)
1/4 cup best-quality extra-virgin olive oil
Freshly ground pepper

Steps:

  • Prepare an ice-water bath; set aside. Cover eggs with water in a medium saucepan; bring to a full boil. After 1 minute, cover; turn off heat. Let stand 8 minutes. Rinse; transfer to ice-water bath.
  • Cover the potatoes with water by 1 inch in a large saucepan. Bring to a boil; add salt. Simmer until just tender, about 15 minutes (do not overcook). Drain potatoes; let cool slightly. Halve lengthwise.
  • Transfer potatoes to a medium bowl. Add vinegar to taste; gently toss. Stir in parsley and onion. Gently tossing, pour in oil in a slow, steady stream; toss until incorporated. Season with salt and pepper.
  • Just before serving, peel and quarter eggs, and arrange on top of salad.

ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH FRESH CITRUS VINAIGRETTE



Orange, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette image

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

¾ cup walnut halves
10 ounces mixed salad greens with arugula
2 large navel oranges, peeled and sectioned
½ cup sliced red onion
¼ cup olive oil
¼ cup vegetable oil
⅔ cup orange juice
¼ cup white sugar
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
¼ teaspoon dried oregano
¼ teaspoon ground black pepper
¼ cup crumbled Gorgonzola cheese

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

CREAMY ITALIAN POTATO SALAD



Creamy Italian Potato Salad image

Grill some Creamy Italian Potato Salad at your next barbecue. Our Creamy Italian Potato Salad is a warm side dish and a family favorite.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield Makes 8 servings, 1 cup each

Number Of Ingredients 7

2 lb. unpeeled small red potatoes, halved (about 6 cups)
1/3 cup water
2 cloves garlic, minced
1/4 cup KRAFT Zesty Italian Dressing, divided
1/4 cup KRAFT Real Mayo Mayonnaise
4 slices OSCAR MAYER Bacon, cooked, crumbled
4 green onions, thinly sliced

Steps:

  • Heat grill to medium-high heat.
  • Microwave potatoes and water in 2-qt. covered microwaveable dish on HIGH 8 min.; drain. Add garlic and 2 Tbsp. dressing; toss to coat.
  • Spoon potato mixture onto center of large sheet heavy-duty foil sprayed with cooking spray; fold to make packet.
  • Grill 20 min. or until potatoes are tender, turning packet over after 10 min. Mix mayo and remaining dressing in large bowl. Add potatoes, bacon and onions; toss lightly. Serve warm.

Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 190 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 1 g, Protein 4 g

ITALIAN POTATO SALAD



Italian potato salad image

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

1kg baby new potato , halved
1 tbsp olive oil
3 tbsp grated parmesan (or vegetarian alternative)
small bunch basil , roughly chopped
6 sundried tomatoes , finely sliced

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

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