Warm Potato Salad with Brie
Indulge in the comforting elegance of a Warm Potato Salad with Brie, a dish that transforms simple ingredients into a gourmet masterpiece. Tender baby potatoes, tossed with a tangy red wine vinaigrette, are elevated by the richness of creamy Brie cheese, which melts slightly into the salad for a luscious texture. Sweet caramelized red onions add depth, while fresh parsley and chives bring a pop of color and herbaceous flavor. Perfect for a cozy dinner or an upscale potluck, this warm salad balances savory, tangy, and sweet notes beautifully. Ready in just 40 minutes, it’s a sophisticated, crowd-pleasing side dish you'll turn to again and again.
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Recipe Information
Ingredients
- 1.5 pounds Baby potatoes
- 6 ounces Brie cheese
- 3 tablespoons Olive oil
- 1 medium Red onion
- 1 teaspoon Honey
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Chives
Instructions
Wash the baby potatoes thoroughly, leaving the skins intact, and cut larger ones in half to ensure even cooking.
Place the potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil over medium-high heat and cook for 12-15 minutes, or until the potatoes are fork-tender. Drain and let cool slightly.
While the potatoes are cooking, prepare the caramelized onions. Thinly slice the red onion. In a skillet over medium heat, heat 1 tablespoon of olive oil and add the onions. Cook, stirring often, for 8-10 minutes until they are soft and golden brown. Stir in the honey and cook for 1 more minute. Remove from heat and set aside.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, red wine vinegar, Dijon mustard, salt, and pepper to create the vinaigrette.
Chop the Brie cheese into small, bite-sized pieces, removing the rind if preferred.
Transfer the cooked potatoes to a large mixing bowl. Toss them gently with the vinaigrette while they are still warm, so they absorb the flavors.
Add the caramelized onions, chopped Brie, parsley, and chives to the potatoes. Toss gently, allowing the Brie to slightly melt into the salad.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the potato salad warm, garnished with extra chives or parsley for a fresh and vibrant finish.
Nutrition Facts
Calories |
1548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.4 g | 116% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 3594 mg | 156% | |
| Total Carbohydrate | 139.7 g | 51% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 16.8 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 459 mg | 35% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 3420 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
