What goes with a picnic? Potato salad, of course! However, I’m not a fan of regular mayonnaise-laden potato salads (mainly because I’m not a huge fan of mayonnaise). But, I found this recipe that uses a vinaigrette and goat cheese, and I thought – hey – I like both of THOSE ingredients! So, I decided to give it a try!
We served this as a side to our Beer Can Chicken this Labor day, and it was a hit!
Warm Potato Salad with Goat Cheese
Adapted from Martha Stewart Living
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
4 teaspoons good quality extra-virgin olive oil
1 ounce soft goat cheese, crumbled
1 celery stalk, finely chopped
1 small shallot, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley (or sub 2 tsp dried parsley)
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 1/4 cup cooking liquid (will add in 1 Tbsp increments). Let potatoes cool for 5 minutes.
Whisk together vinegar, mustard, and 1 Tbsp 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. Add more cooking liquid in 1 Tbsp increments until creamy, if needed. Season with salt and pepper.
Total Fat: 4.0 g
Cholesterol: 2.2 mg
Sodium: 70.7 mg
Total Carbs: 28.1 g
Dietary Fiber: 2.2 g
Protein: 4.2 g