Warm Potato Salad with Goat Cheese

By Martha Rose Shulman

Updated February 19, 2024

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
20 minutes
Rating
5(344)
Comments
Read comments

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

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:Serves 6

FOR THE DRESSING

  • 1 tablespoon white wine vinegar or sherry vinegar

  • 1 tablespoon freshly squeezed lemon juice

  • Salt to taste

  • 1 teaspoon Dijon mustard

  • 1 small or medium garlic clove, minced or pureed

  • ⅓ cup 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

  • 1 ½ 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

  • 2 tablespoons chopped flat-leaf parsley

  • 2 ounces soft goat cheese

  • 2 to 3 sage leaves, cut in thin slivers (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

5 grams carbs; 6 milligrams cholesterol; 54 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 1 gram fiber; 139 milligrams sodium; 3 grams protein; 1 gram sugar

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
344 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

kerry

Rather than melting into the potatoes, the goat cheese thickly coating everything (followed recipe exactly as written). I'll either cut the goat cheese significantly or just not make it again.

Heather

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

Mickey Onetime

Fantastic!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.