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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

Source: Martha Stewart Living, April 2010


  • 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


  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.

Reviews Add a comment

  • MS112688089
    9 JUN, 2010
    Wonderful, easy, and unexpected! I added an extra teaspoon of mustard in my second batch because its presence wasn't evident in the first. Great cold, too.
  • MarthaandMeBlogger
    8 APR, 2010
    This was really delicious. You can see my results here: