Roast Beef Carpaccio with Gorgonzola Potato Salad

• 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

potatoes, kosher salt, dolce cheese, parmesan cheese, yogurt, clove garlic, freshly ground pepper, italian salad blend, peppers, parsley, deli

Taken from www.foodnetwork.com/recipes/food-network-kitchens/roast-beef-carpaccio-with-gorgonzola-potato-salad.html (may not work)