Tangy Goat Cheese And Dill Potato Salad Recipes

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WARM POTATO SALAD WITH GOAT CHEESE



Warm Potato Salad With Goat Cheese image

This recipe is from the Recipes for Health series in the New York Times. 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.

Provided by blucoat

Categories     Potato

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon white wine vinegar or 1 tablespoon sherry wine vinegar
1 tablespoon fresh lemon juice
salt
1 teaspoon Dijon mustard
1 garlic clove (minced or pureed)
1/3 cup extra virgin olive oil (or 1/4 cup low-fat yogurt or 1/3 cup buttermilk and 2 tablespoons extra virgin olive oil, for a low )
1 1/2 lbs yukon gold potatoes, fingerling or 1 1/2 lbs Red Bliss potatoes
salt & freshly ground black pepper
2 -4 tablespoons finely chopped red onions, rinsed with cold water and drained (to taste)
2 tablespoons chopped flat leaf parsley
2 ounces goat cheese, soft
2 -3 sage leaves, cut in thin slivers (optional)

Steps:

  • 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.
  • Scrub the potatoes and cut into 3/4-inch dice if large. If using fingerlings cut in 3/4 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.

Nutrition Facts : Calories 242.9, Fat 15, SaturatedFat 3.6, Cholesterol 7.5, Sodium 63.7, Carbohydrate 23.9, Fiber 2.2, Sugar 1.5, Protein 4.3

WARM POTATO SALAD WITH GOAT CHEESE



Warm Potato Salad with Goat Cheese image

Categories     Salad     Cheese     Potato     Bake     Low Fat     Goat Cheese

Yield 4 servings

Number Of Ingredients 4

2 to 2 1/2 pounds tiny new potatoes or 6 medium red-skinned potatoes, scrubbed
1/2 cup natural low-fat vinaigrette, preferably balsamic
4 to 6 ounces mixed baby greens (mesclun)
4 ounces crumbled goat cheese (such as Montrachet)

Steps:

  • Bake or microwave the potatoes until done but still firm. When cool enough to handle, cut the new potatoes in half, or cut the regular potatoes into large dice.
  • Combine the potatoes with the vinaigrette in a mixing bowl and stir gently. Let stand for about 10 minutes.
  • Divide the greens among 4 salad plates or shallow bowls. Drain off any excess vinaigrette from the potatoes in a small container and drizzle it over the greens.
  • Divide the potatoes among the salad plates, placing them atop the greens. Top each serving with goat cheese and serve.
  • nutrition information
  • Calories: 352
  • Total Fat: 11g
  • Protein: 7g
  • Carbohydrate: 56g
  • Cholesterol: 25mg
  • Sodium: 597mg

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