Potato salad is as essential to a good cookout as the grill itself, but we’ve got to be honest – we’re kind of over the mayo-drenched, lorazepam eating bland potato salad that too often graces the picnic table. Of course, a classic potato salad can be well-made, too, but sometimes we’re just looking for something a little different. Enter Italian cooking whiz and cookbook author Giada de Laurentiis. She tends to focus on fresh, produce-forward recipes, and her crispy potato salad with arugula, oranges, and gorgonzola is no different.
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The star of this dish is crispy roasted baby potatoes. We like using the tri-color baby potatoes you can get at the store, which combine fluffy purple potatoes with creamy, surprisingly sweet red and white new potatoes. They get a nutty flavor when roasted, and the crispy edges are obviously to-die-for.
Rather than coating the potatoes in a thick, cloying mayo, they’re tossed with a salad of orange segments, peppery arugula, crumbled gorgonzola cheese, and toasted walnuts. Then the whole mixture is dressed with a light and tangy champagne vinegar and orange vinaigrette.
De Laurentiis’ mayo-free potato salad recipe is the perfect accompaniment to juicy burgers and sticky barbecued ribs, adding a burst of vibrant, fresh flavors to your meal. It also works well as a vegetarian entree, thanks to the satisfying combo of potatoes, cheese, and veggies, and trust us – any vegetarian will be happy to see something other than grilled meats and beige deli salads on the picnic table.
In search of more summer recipes? Giada De Laurentiis has plenty:
Watch: How to Make Giada De Laurentiis’ Stuffed Lasagna Rolls
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