Warm Potato Salad with Goat Cheese
From wolfpackjack 15 years ago
- 20 minutes to make
- Serves 6
This is food that is vibrant and light, full of nutrients, fun to cook and a pleasure to eat. The goat cheese melts into the dressing when you toss it with the hot potatoes. Recipe by Martha Shulman
Ingredients
- -- For the dressing: shopping list
- 1 tablespoon white wine vinegar or sherry vinegar shopping list
- 1 tablespoon freshly squeezed lemon juice shopping list
- salt to taste shopping list
- 1 teaspoon Dijon mustard shopping list
- 1 small or medium garlic clove minced or pureed shopping list
- 1/3 cup extra virgin olive oil or for a low-fat dressing use 1/4 cup low-fat yogurt or butterm shopping list
- -- For the salad: shopping list
- 1 1/2 pounds Yukon gold fingerling or red bliss potatoes shopping list
- salt and freshly ground pepper to taste shopping list
- 2 to 4 tablespoons finely chopped red onion (to taste), rinsed with cold water and drained shopping list
- 2 tablespoons chopped flat-leaf parsley shopping list
- 2 ounces soft goat cheese shopping list
- 2 to 3 sage leaves cut in thin slivers (optional) shopping list
How to make it
- 1. Make the dressing. Whisk together the lemon juice, vinegar, mustard, salt, pepper, and garlic. Whisk in the olive oil or the yogurt and olive oil. Taste and adjust seasonings, Set aside.
- 2. Scrub the potatoes and cut into 3/4-inch dice if large. If using fingerlings cut in 3/4 inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. Remove from the heat and toss while hot in a bowl with salt and pepper to taste, the onions, parsley, goat cheese, and the dressing. Sprinkle the sage over the top and serve
People Who Like This Dish 5
- juels Clayton, NC
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The Rating
Reviewed by 3 people-
This sounds gormet and delicious! High 5!
juels
in Clayton loved it
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mmmmmm im drooling here hahaha
yummmm i like it ........
five
TINK
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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