Warm Potato Salad with Goat Cheese

 

I got this recipe from the New York Times, and it's awesome. I'm a huge fan of potato salad, but I hate anything with too much mayonnaise. So this recipe is perfect because instead of mayonnaise, it uses goat cheese. It also differs nicely from standard potato salads because it uses a vinaigrette dressing, and it's served warm.

You can use Yukon golds, fingerlings or red bliss potatoes for this warm, creamy salad. The goat cheese melts into the dressing when you toss it with the hot potatoes. 


For the dressing:

• 1 tablespoon white wine vinegar or sherry vinegar (can also use regular vinegar)
• 1 tablespoon freshly squeezed lemon juice
• Salt to taste
• 1 teaspoon Dijon mustard
• 1 small or medium garlic clove, minced or pureed
• 1/3 cup extra virgin olive oil, or for a low-fat dressing use 1/4 cup low-fat yogurt or buttermilk and 2 tablespoons extra virgin olive oil

For the salad:

• 1 1/2 pounds Yukon gold, fingerling or red bliss potatoes
• Salt and freshly ground pepper to taste
• 2 to 4 tablespoons finely chopped red onion (to taste), rinsed with cold water and drained (NOTE: You can use regular onions, and add more if you desire - I always do!)
• 2 tablespoons chopped flat-leaf parsley
• 2 ounces soft goat cheese
• 2 to 3 sage leaves, cut in thin slivers (optional)

1. Make the dressing. Whisk together the lemon juice, vinegar, mustard, salt, pepper, and garlic. Whisk in the olive oil or the yogurt and olive oil. Taste and adjust seasonings, Set aside.

2. Scrub the potatoes and cut into 3/4-inch dice if large. If using fingerlings cut in 3/4 inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. Remove from the heat and toss while hot in a bowl with salt and pepper to taste, the onions, parsley, goat cheese, and the dressing. Sprinkle the sage over the top and serve.

Yield: Serves 6

Advance preparation: You can make the dressing several hours before making the salad.

Notes: Instead of steaming the potatoes, I'll simply drop them into boiling water and remove them right when they become soft. You don't want to put them in for too long because they'll get mushy. The potato salad also tastes great with small cubes of chicken breast mixed in.