Under 30 Minutes

Warm Potato Salad with Goat Cheese

Tart goat cheese gradually melts onto warm vinaigrette-covered potatoes to create a creamy coating.

  • Prep:
  • Total Time:
  • Servings: 4
Warm Potato Salad with Goat Cheese

Source: Martha Stewart Living, April 2010

Ingredients

  • 2 pounds red potatoes, scrubbed well and cut into 3/4-inch pieces
  • Coarse salt and freshly ground pepper
  • 2 tablespoons white-wine vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • 3 ounces crumbled goat cheese (1/2 cup)
  • 1 celery stalk, finely chopped
  • 1 small shallot, finely chopped
  • 2 tablespoons finely chopped fresh flat-leaf parsley

Directions

  1. Cover potatoes with water in a medium saucepan; season with salt, and bring to a boil. Reduce heat, and simmer until tender, 10 to 12 minutes. Drain, reserving 1 tablespoon cooking liquid. Let potatoes cool for 5 minutes.

  2. Whisk together vinegar, mustard, and reserved cooking liquid. Add oil in a slow, steady stream, whisking constantly until emulsified.

  3. Transfer potatoes to a bowl, and drizzle with vinaigrette. Gently stir in goat cheese, celery, shallot, and parsley. Season with salt and pepper.

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