Warm Potato Salad with Goat Cheese

By Martha Rose Shulman

Updated Feb. 20, 2024

Warm Potato Salad with Goat Cheese
Andrew Scrivani for The New York Times
Total Time
20 minutes
Rating
5(330)
Comments
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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.

Featured in: In Defense of Potatoes

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Ingredients

Yield:Serves 6

    For the Dressing

    • 1tablespoon white wine vinegar or sherry vinegar
    • 1tablespoon freshly squeezed lemon juice
    • Salt to taste
    • 1teaspoon Dijon mustard
    • 1small or medium garlic clove, minced or pureed
    • ⅓cup extra virgin olive oil, or for a low-fat dressing use ¼ cup low-fat yogurt or buttermilk and 2 tablespoons extra virgin olive oil

    For the Salad

    • 1½pounds Yukon gold, fingerling or red bliss potatoes
    • Salt and freshly ground pepper to taste
    • 2 to 4tablespoons finely chopped red onion (to taste), rinsed with cold water and drained
    • 2tablespoons chopped flat-leaf parsley
    • 2ounces soft goat cheese
    • 2 to 3sage leaves, cut in thin slivers (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

54 calories; 2 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 3 grams protein; 139 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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. Step 2

    Scrub the potatoes and cut into ¾-inch dice if large. If using fingerlings cut in ¾ 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.

Ratings

5 out of 5
330 user ratings
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Comments

Beverly A.

I blanched about 5-6 cups spinach, squeezed it dry, chopped it and added it to the salad while still warm. Healthier, more interesting and delicious.

sandy Ro

This is the best potato salad - ever. It's better if you roast the potatoes though, and heat the dressing before you toss it. It should be eaten right away, otherwise the potatoes soak up the dressing and it changes everything.

sandy

If it were possible to give this 10 stars instead of 5, I would.

Heather

Excellent! Steamed Yukon gold potatoes 12 minutes. Made with oil. Try with yogurt next time for extra creaminess.

Mickey Onetime

Fantastic!

LynnPL

This was delicious! I didn’t have parsley, I used cilantro. Didn’t have red onion, used sweet. Otherwise as is, including the sprinkle of fresh sage. Well, I probably used twice as much onion as called for, and a large clove of garlic. We had a dinner of oysters and this! We ate a lot of it. I’m sure we will make this again.

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