Potato Salad with Goat Cheese

potato salad1

“Found a little patched-up inn in the village of Bulson. Proprietor had nothing but potatoes; but what a feast he laid before me. Served them in five different courses-potato soup, potato fricassee, potatoes creamed, potato salad and finished with potato pie. It may be because I had not eaten for 36 hours, but that meal seems about the best I ever had.

General Douglas MacArthur (1880-1964)

Ahh. Potatoes.  

Do you share recipes?

Years ago, I remember a school party where a friend of a friend brought an inspired potato salad. It was amazingly creamy and flavorful. I ate it. I fell all over myself praising it. I asked for the recipe. Nothing. I nudged my friend who brought the friend who brought the potato salad. Still nothing.

Whenever I’m asked for a recipe, I always think of the potato salad incident. Why wouldn’t I share? It is, I think a compliment to have someone ask for a recipe.

In that spirit of sharing, here is a potato salad recipe that I like a lot. It is creamy but it gets its creaminess from goat cheese rather than mayonnaise or sour cream.

Do you have a favorite potato salad recipe? Send it to me. I would love to try yet another potato recipe.

Truth be told, this Irish girl can’t ever get too many potato recipes.

Recipe: Potato Salad with Goat Cheese

Dressing
1 T. sherry vinegar
1 T. freshly squeezed lemon juice
Salt and pepper to taste
1 t. Dijon mustard
1 medium garlic clove (minced)
1/3 C. extra virgin olive oil

For The Salad
2 1/2 pounds Yukon gold potatoes
Salt and freshly ground pepper to taste
2-4 T. finely chopped red onion (rinsed with cold water and drained)
2 T. chopped flat-leaf parsley
4 ounces soft goat cheese

Garnish: Hard boiled eggs, chopped tomato, black olives and paprika.

Directions:
To make the dressing, whisk the lemon juice, vinegar, mustard, salt, pepper and garlic together. Whisk in the olive oil. Taste. Set aside.

Scrub the potatoes and cut into 3/4 inch dice. Steam potatoes until tender but not mushy. This will take 10 to 12 minutes. Remove from the heat and toss while hot in a bowl with salt and pepper to taste along with the onions, parsley, goat cheese and dressing. Serve warm or at room temperature.

Garnish with quartered hard boiled eggs, chopped tomato, whole black olives and paprika.


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