Warm Potato Salad With Goat Cheese Recipes

WARM POTATO SALAD WITH GOAT CHEESE

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.

WARM POTATO SALAD WITH GOAT CHEESE

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.

WARM POTATO SALAD WITH GOAT CHEESE

Steps:

• 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 cookingliquid. 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.

SALAD WITH WARM GOAT CHEESE

Steps:

• Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
• For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
• Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
• Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.

WARM POTATO SALAD WITH GOAT CHEESE

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

MOMMA'S WARM POTATO SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes and place in a large bowl. Add the eggs, celery, onion and green pepper., In a small bowl, mix the remaining ingredients; add to potato mixture. Toss gently to coat. Serve warm. Cover and refrigerate leftovers.

HOT AND CHEESY POTATO SALAD

Steps:

• Cook potatoes with their skins on just until fork tender but still firm.
• Combine potatoes, cheese, onions, mayonnaise, salt, and pepper.
• Put in a 9 x 13-inch baking dish top with bacon and olives and.
• Bake for 1 hour at 325°F.

WARM POTATO SALAD

Steps:

• Set a steamer basket in a saucepan with 1 inch simmering water. Add potatoes, cover, and steam until potatoes are tender, 15 to 18 minutes. Transfer potatoes to a medium bowl and add olive oil, vinegar, and mustard; toss to combine. Using the large holes on a box grater, grate egg into potatoes. Add onion, season with salt and pepper, and toss to combine.

WARM POTATO SALAD

Steps:

• Boil potatoes in salted water until cooked but firm. When cool enough to handle, slice into pieces about 1/3 inch thick. Place in warm serving bowl.
• In saucepan, combine olive oil, vinegar, tarragon, mustard, scallions, parsley, salt and pepper over medium-low heat. When it is warm - don't let it boil - pour over potatoes and toss gently. Adjust seasoning to taste.

WARM GREEN BEAN AND POTATO SALAD WITH GOAT CHEESE

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 8 to 10 minutes. Drain and allow to steam dry for a minute or two. Place potatoes in a large bowl.
• Heat a large skillet over medium-high heat; grease with cooking spray. Cook and stir the green beans and onion until tender, about 5 minutes. Stir in the garlic; cook and stir until garlic is fragrant, about 1 minute more.
• Transfer the green bean mixture into the large bowl with the potatoes. Add the balsamic vinaigrette, roasted red peppers, and basil; toss lightly. Stir in the goat cheese.