Warm Potato Salad with Goat Cheese
- Number of Servings: 6
Ingredients
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
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.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user KLWOZNIAK.
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.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user KLWOZNIAK.
Nutritional Info Amount Per Serving
- Calories: 157.5
- 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
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