Roast Beef Carpaccio with Gorgonzola Potato Salad

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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. Bring to a boil over medium heat and cook until fork-tender, about 15 minutes. Drain and rinse under cold water; transfer to a large bowl.
  2. 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. Add half of the dressing to the potatoes along with the salad blend, Peppadews and parsley; toss.
  3. Arrange the roast beef on four plates. Serve the salad on the side, topped with the remaining dressing and 1/2 cup gorgonzola.
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