Food & Cooking Recipes Salad Recipes Warm Potato Salad with Goat Cheese 3.7 (45) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 30 mins Servings: 4 Tart goat cheese gradually melts onto warm vinaigrette-coveredpotatoes to create a creamy coating. Ingredients 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 Directions 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. Whisk together vinegar, mustard, and reserved cooking liquid. Add oil in a slow, steady stream, whisking constantly until emulsified. Transfer potatoes to a bowl, and drizzle with vinaigrette. Gently stir in goat cheese, celery, shallot, and parsley. Season with salt and pepper. Rate it Print