Warm weather reminds me of outdoor BBQs and my mom’s potato salad. However, potato salad (as good as it is) isn’t always appropriate year-round to pair as a side dish with dinner. I also highly doubt it’s good for you with most recipes drenching the potatoes in mayo. That’s why I was excited to find this recipe in Martha Stewart Living (I’ve been on a Martha kick) this month paired with a simple white wine roasted chicken and sugar snap peas that you can make any season!
The tart goat cheese gradually melts onto the warm vinaigrette-covered potatoes to create a creamy coating similar to traditional potato salad recipes. I normally add a clove of garlic sliced to the boiling potatoes for extra flavor, but you can forgo this additional ingredient if you use goat cheese with herbs like I did.
Warm Potato Salad with Goat Cheese
Adapted from Martha Stewart
2 lbs. red potatoes, scrubbed and cut into 3/4-inch pieces
2 tablespoons white-wine vinegar
1 teaspoon Dijon mustard
3 tablespoons EVOO
3 ounces crumbled goat cheese (1/2 cup)
1 celery stalk, finely chopped
1 small shallot, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley
Course salt and ground pepper
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 tablespoon 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 (mixing of two ingredients that don’t normally mix together well, as in oil in salad dressings).
Transfer potatoes to a bowl and drizzle with vinaigrette. Gently stir in goat cheese, celery, shallot and parsley. Season with salt and pepper.