Warm Potato Salad with Goat Cheese | PCC Natural Markets

Warm Potato Salad with Goat Cheese

Serves: 6

Your rating: None (6 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Soft goat cheese melts into the dressing when tossed with the hot potatoes.


For the dressing

For the salad

  • 1 1/2 pounds fingerling, Yukon Gold, red or purple potatoes, washed Add to list
  • Salt and freshly ground pepper, to taste Add to list
  • 3 tablespoons finely chopped red onion, rinsed with cold water and drained Add to list
  • 2 tablespoons chopped Italian parsley Add to list
  • 2 ounces soft goat cheese Add to list
  • 2 to 3 sage leaves, cut in thin slivers (optional) Add to list


To make the dressing

Whisk together vinegar, lemon juice, salt, mustard and garlic. Whisk in olive oil. Taste and adjust seasonings. You can make the dressing several hours in advance.

To make the salad

Cut potatoes into 3/4-inch slices. Steam above 1 inch of boiling water until tender but not mushy, 10 to 12 minutes. Remove from the heat and while still hot toss in a bowl with salt and pepper, red onion, parsley, goat cheese and the dressing. Sprinkle sage over the top and serve.


For a low-fat dressing, use 1/4 cup yogurt or buttermilk and 2 tablespoons extra virgin olive oil.

Each serving: 233 cal, 15.9g fat (4.1g sat), 10mg chol, 438mg sodium, 19.2g carb, 2.1g fiber, 5.2g protein

More about: goat cheese, potatoes


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