Warm Potato Salad with Goat Cheese
Elevate your side dish game with this irresistible Warm Potato Salad with Goat Cheese—a delightful twist on a classic recipe. Featuring tender baby potatoes tossed in a tangy Dijon mustard vinaigrette, this salad is packed with fresh flavors from fragrant parsley and chives. The creamy richness of crumbled goat cheese melts slightly into the warm potatoes, creating a velvety texture that perfectly balances the zesty dressing. Finished with finely diced red onion for a subtle crunch, this dish is perfect as a side for grilled meats or a standalone vegetarian entrée. Ready in just 40 minutes, this comforting yet elegant dish is sure to impress at your next gathering. Healthy, flavorful, and effortlessly gourmet, this recipe will become your go-to for warm potato salad lovers!
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Recipe Information
Ingredients
- 900 g baby potatoes
- 120 g goat cheese
- 3 tbsp olive oil
- 1 small red onion
- 1.5 tsp Dijon mustard
- 2 tbsp white wine vinegar
- 1 tsp honey
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh chives, chopped
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Wash the baby potatoes thoroughly and cut any larger ones in half to ensure even cooking.
Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water and bring it to a boil.
Reduce the heat to medium and simmer the potatoes for 15-20 minutes, or until they are tender when pierced with a fork.
While the potatoes are cooking, finely dice the red onion and set it aside.
In a small bowl, whisk together the olive oil, Dijon mustard, white wine vinegar, honey, salt, and black pepper to create the vinaigrette.
Once the potatoes are done cooking, drain them thoroughly and transfer them to a large mixing bowl while still warm.
Immediately toss the warm potatoes with the vinaigrette, ensuring they are evenly coated. This allows the potatoes to absorb the flavors of the dressing.
Add the diced red onion, chopped parsley, and chives to the potatoes, gently folding them in to combine.
Crumble the goat cheese over the potato mixture and lightly toss, allowing the goat cheese to melt slightly from the warmth of the potatoes.
Taste the salad and adjust the seasoning with additional salt or pepper, if needed.
Serve the warm potato salad immediately as a side dish or a light main course. Enjoy!
Nutrition Facts
Calories |
1581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 3150 mg | 137% | |
| Total Carbohydrate | 175.9 g | 64% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 17.1 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 4105 mg | 87% | |
*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.
