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Photo Credit: Elizabeth Newman

Arugula Potato Salad With Orange And Gorgonzola

15 MINPrep Time
35 MINCook Time
by Giada De Laurentiis
Photo Credit: Elizabeth Newman
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This might not be the typical "potato salad" that comes to mind, but I love the freshness of this one. Roasted baby potatoes are tossed with arugula, sweet orange segments, toasted walnuts and gorgonzola cheese - there's tons of great texture going on. The simple and bright orange vinaigrette ties it all together wonderfully.

This is a great salad for occasion dinners -  it goes very well with lamb or beef, and it's just beautiful on any table!

Potato Arugula Salad

Arugula Potato Salad With Orange And Gorgonzola


Salad Side Dish

Prep Time

15 minutes

Cook Time

35 minutes




Giada De Laurentiis

Image of Arugula Potato Salad With Orange And Gorgonzola


  • For The Potatoes:
  • 1 1/2 pounds baby potatoes (halved)
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • For The Salad:
  • 2 medium oranges
  • 2 packed cups (2 ounces arugula)
  • 1/2 cup 2 ounces crumbled Gorgonzola
  • 1/3 cup toasted chopped walnuts (see Cook's Note)
  • For The Dressing:
  • 2 tablespoons extra-virgin olive oil (such as Fratepietro)

  • 1 tablespoon fresh orange juice
  • 1 tablespoon champagne vinegar
  • 1 tablespoon orange zest (from 1 medium orange)
  • Kosher salt and freshly ground black pepper


  1. Potatoes: Put an oven rack in the upper third of the oven. Preheat the oven to 400 degrees F. Put the potatoes and the olive oil in a medium bowl and toss until coated. Arrange the potatoes, cut side down, in a single layer on a heavy baking sheet and season with salt and pepper, to taste. Roast until golden, about 35 to 40 minutes Remove the potatoes from the oven and set aside to cool for 15 minutes.
  2. Salad: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a salad bowl. Squeeze the juice from the membranes into a small bowl and reserve 1 tablespoon of juice for the dressing. Add the arugula, Gorgonzola, walnuts and the cooled potatoes to the salad bowl.
  3. Dressing: In a small bowl, whisk together the olive oil, reserved orange juice, vinegar, and orange zest until smooth. Season with salt and pepper, to taste.
  4. Add the dressing to the potato mixture and toss well. Season with salt and pepper, to taste, and serve.
  5. Cook’s Note: To toast the walnuts, arrange them in a single layer on a baking sheet. Bake them in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.



per serving
Amount/Serving % Daily Value
27 grams
6 grams
21 grams
Saturated Fat
4 grams
7 milligrams
141 milligrams
4 grams
6 grams
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1 comment

  • Author's avatar image
    Shell Pullen - Jun 09

    Loved this salad! It was the first time my husband asked for more salad!

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