Warm Potato Salad with Goat Cheese

Prep Time:
10 mins
Total Time:
30 mins

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


  • 2 pounds red potatoes, scrubbed well and cut into ¾-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 (½ 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 cookingliquid. 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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