WARM POTATO SALAD WITH GOAT CHEESE
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 Martha Rose Shulman
Time 20m
Yield Serves 6
Number Of Ingredients 12
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 : @context http, Calories 125, UnsaturatedFat 1 gram, Carbohydrate 22 grams, Fat 2 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 2 grams, TransFat 0 grams
WARM POTATO SALAD WITH GOAT CHEESE
Tart goat cheese gradually melts onto warm vinaigrette-coveredpotatoes to create a creamy coating.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 9
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.
CREAMY DIJON-DILL POTATO SALAD
I guess I'm sticking to the classic salads for my BBQ, and there's nothing more classic BBQ than a good home-style potato salad. Mine is rich in flavor, but still light and fresh, thanks in large part to the dill and lemon juice. The vibrant green dill also does wonders for the look of the salad. There's nothing worse than mushy, mealy potatoes, so make sure to start your spuds off in cold water and to cook them whole.
Provided by Dave Lieberman
Categories side-dish
Time 40m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.
- Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)
- Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.
- When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.
POTATO AND GOAT CHEESE GRATIN
Provided by Emeril Lagasse
Categories side-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Grease the bottom and sides of a 1 1/2-quart gratin dish with the butter.
- Make a layer of overlapping potato slices on the bottom of the dish and sprinkle with half of the garlic and 1/3 of the goat cheese. Season with salt and pepper. Repeat with another layer of potatoes, the remaining garlic, another 1/3 of the cheese, and season with salt and pepper. Finish with a final layer of potatoes and the remaining cheese and season with salt and pepper. Pour the heavy cream over the top of the potatoes and, using your hands, press to condense the layers slightly. Make sure the potatoes are all covered with cream.
- Bake for 1 hour and 20 minutes, or until the gratin is bubbly and golden brown on top and the potatoes are cooked through. Let cool for 5 minutes before serving.
NEW POTATO SALAD WITH DILL
Provided by Florence Fabricant
Categories salads and dressings, side dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place the potatoes in a saucepan, cover with cold water, bring to a boil, cover and reduce the heat to low. Cook until the potatoes are just tender, about 20 minutes. Drain and quarter the potatoes, taking care to keep the skins on.
- Place the potatoes in a bowl, season lightly with salt and pepper and gently toss with two tablespoons of the vinegar and one tablespoon of the oil. Set aside until cool.
- Mix the remaining vinegar with the mustard until well blended. Beat in the oil. Pour over the cooled potatoes and gently mix. Add the scallions and dill, season to taste with salt and pepper and serve.
Nutrition Facts : @context http, Calories 335, UnsaturatedFat 20 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 454 milligrams, Sugar 1 gram, TransFat 0 grams
More about "tangy goat cheese and dill potato salad recipes"
GOAT CHEESE DILL POTATO SALAD - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
5/5 (1)Total Time 40 minsCategory Side DishCalories 424 per serving
- Cover the potatoes with water in a medium stock pot and season with 2 tablespoons kosher salt.
- Bring the potatoes to a boil then turn the heat to low and simmer until tender, approximately 12-14 minutes.
- Drain the potatoes and immediately transfer to a bowl. Toss with 1/4 cup apple cider vinegar and allow to cool for 10 minutes.
- Whisk together the goat cheese, sound cream, olive oil, mustard and dill until smooth. Season with salt and pepper to taste.
EXPLORING CANADIAN GOAT CHEESE | FOOD BLOGGERS OF …
From foodbloggersofcanada.com
CREAMY DILL POTATO SALAD - SPEND WITH PENNIES
From spendwithpennies.com
12 DILL POTATO SALAD RECIPES YOU'LL MAKE AGAIN AND AGAIN
From allrecipes.com
DILL POTATO SALAD (EASY & CLASSIC!) – A COUPLE COOKS
From acouplecooks.com
IRRESISTIBLY SPICY POTATO SALAD - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
GOAT CHEESE AND TANGELO WINTER SALAD - AHEAD OF THYME
From aheadofthyme.com
TANGY GOAT CHEESE & DILL POTATO SALAD RECIPE | EPICURIOUS
From epicurious.com
Servings 4Author Condé Nast
TANGY GOAT CHEESE AND DILL POTATO SALAD - RECIPES LIST
From recipes-list.com
POTATO SALAD IN COTTAGE CHEESE DRESSING - MOM FOODIE
From momfoodie.com
25 GOAT CHEESE RECIPES THAT ARE TANGY & CREAMY | BON APPéTIT
From bonappetit.com
34 SALAD RECIPES | OLIVEMAGAZINE
From olivemagazine.com
18 TASTY AND TANGY GOAT CHEESE RECIPES - THE SPRUCE EATS
From thespruceeats.com
DILL POTATO SALAD - JULIE'S EATS & TREATS
From julieseatsandtreats.com
TANGY GOAT CHEESE AND DILL POTATO SALAD RECIPE - FOOD …
From foodnetwork.co.uk
TANGY GOAT CHEESE AND DILL POTATO SALAD – RECIPES NETWORK
From recipenet.org
GOAT'S CHEESE AND POTATO SALAD RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
OUR BEST MAY RECIPES - FOOD & WINE
From foodandwine.com
EASY GREEK POTATO SALAD (PATATOSALATA) - MY GREEK DISH
From mygreekdish.com
You'll also love