Monday, June 13, 2011

Warm Potato Salad with Goat Cheese

This is the perfect potato salad for goat cheese lovers!

Source:  Martha Stewart Living magazine, April 2010

2 lbs. red potatoes, scrubbed well and cut into 3/4" pieces
coarse sea salt and freshly ground pepper
2 T. white-wine vinegar
1 t. Dijon mustard
3 T. extra-virgin olive oil
3 oz. crumbled goat cheese (1/2 c.)
1 celery stalk, finely chopped
1 small shallot, finely chopped
2 T. 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, 10-12 minutes.  Drain, reserving 1 T. cooking liquid.  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.

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