Best 10 Warm Potato Salad With Goat Cheese Recipes

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Are you looking for a dish that is both hearty and flavorful? If so, a warm potato salad with goat cheese is a must-try. This dish is a perfect blend of tender potatoes, creamy goat cheese, and a flavorful dressing. It is a great way to enjoy potatoes and is sure to be a hit at your next gathering.

Check out the recipes below so you can choose the best recipe for yourself!

WARM POTATO SALAD WITH GOAT CHEESE



Warm Potato Salad with Goat Cheese image

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

1 tablespoon white wine vinegar or sherry vinegar
1 tablespoon freshly squeezed lemon juice
Salt to taste
1 teaspoon Dijon mustard
1 small or medium garlic clove, minced or pureed
1/3 cup extra virgin olive oil, or for a low-fat dressing use 1/4 cup low-fat yogurt or buttermilk and 2 tablespoons extra virgin olive oil
1 1/2 pounds Yukon gold, fingerling or red bliss potatoes
Salt and freshly ground pepper to taste
2 to 4 tablespoons finely chopped red onion (to taste), rinsed with cold water and drained
2 tablespoons chopped flat-leaf parsley
2 ounces soft goat cheese
2 to 3 sage leaves, cut in thin slivers (optional)

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



Warm Potato Salad With Goat Cheese image

This recipe is from the Recipes for Health series in the New York Times. 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 blucoat

Categories     Potato

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon white wine vinegar or 1 tablespoon sherry wine vinegar
1 tablespoon fresh lemon juice
salt
1 teaspoon Dijon mustard
1 garlic clove (minced or pureed)
1/3 cup extra virgin olive oil (or 1/4 cup low-fat yogurt or 1/3 cup buttermilk and 2 tablespoons extra virgin olive oil, for a low )
1 1/2 lbs yukon gold potatoes, fingerling or 1 1/2 lbs Red Bliss potatoes
salt & freshly ground black pepper
2 -4 tablespoons finely chopped red onions, rinsed with cold water and drained (to taste)
2 tablespoons chopped flat leaf parsley
2 ounces goat cheese, soft
2 -3 sage leaves, cut in thin slivers (optional)

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 : Calories 242.9, Fat 15, SaturatedFat 3.6, Cholesterol 7.5, Sodium 63.7, Carbohydrate 23.9, Fiber 2.2, Sugar 1.5, Protein 4.3

WARM POTATO SALAD WITH GOAT CHEESE



Warm Potato Salad with Goat Cheese image

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

2 pounds red potatoes, scrubbed well and cut into 3/4-inch pieces
Coarse salt and freshly ground pepper
2 tablespoons white-wine vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
3 ounces crumbled goat cheese (1/2 cup)
1 celery stalk, finely chopped
1 small shallot, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley

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



Salad with Warm Goat Cheese image

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

1 (11-ounce) log plain or herbed Montrachet
2 extra-large egg whites, beaten with 1 tablespoon water
Fresh white bread crumbs
2 tablespoons good cider vinegar
2 tablespoons good Champagne vinegar
Pinch sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 extra-large egg yolk
1 cup good olive oil
Enough mixed salad greens for 6 servings
Olive oil and unsalted butter, for frying

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



Warm Potato Salad with Goat Cheese image

Categories     Salad     Cheese     Potato     Bake     Low Fat     Goat Cheese

Yield 4 servings

Number Of Ingredients 4

2 to 2 1/2 pounds tiny new potatoes or 6 medium red-skinned potatoes, scrubbed
1/2 cup natural low-fat vinaigrette, preferably balsamic
4 to 6 ounces mixed baby greens (mesclun)
4 ounces crumbled goat cheese (such as Montrachet)

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



Momma's Warm Potato Salad image

My friend's mom makes the absolute best potato salad. It is like a really good egg salad with potatoes in it.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 10

3 medium Yukon Gold potatoes (about 1-1/2 pounds), peeled and cubed
6 hard-boiled large eggs, chopped
2 celery ribs, chopped
1 small onion, chopped
1/2 cup chopped green pepper
1/2 cup mayonnaise
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce

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.

Nutrition Facts : Calories 291 calories, Fat 20g fat (4g saturated fat), Cholesterol 219mg cholesterol, Sodium 593mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

HOT AND CHEESY POTATO SALAD



Hot and Cheesy Potato Salad image

This is a yummy potato salad. I found this in a community cookbook and gave it a try. I'm always looking for new potato salad recipes to try to make.

Provided by southern chef in lo

Categories     Pork

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

8 large potatoes, skins left on and cubed
3/4 lb Velveeta cheese
1/2 cup onion, diced
1 cup mayonnaise
1/2 lb diced bacon, partly cooked
1/2 cup stuffed olives, sliced
salt and pepper

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



Warm Potato Salad image

This warm flavorful salad goes well with pork chops, salmon burgers, or chicken cutlets.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

1 pound russet potatoes (about 2), cut into 1-inch pieces
2 teaspoons extra-virgin olive oil
2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
1 hard-cooked large egg
1/2 small red onion, thinly sliced
Coarse salt and ground pepper

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.

Nutrition Facts : Calories 137 g, Fat 4 g, Fiber 2 g, Protein 4 g, SaturatedFat 1 g

WARM POTATO SALAD



Warm Potato Salad image

Provided by Bryan Miller

Categories     side dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

6 medium size red-skinned potatoes
1/3 cup olive oil
1/4 cup wine vinegar
1 teaspoon tarragon (fresh or dried)
1/2 teaspoon hot mustard
3 scallions, chopped
1/2 cup parsley
Salt and pepper to taste

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.

Nutrition Facts : @context http, Calories 418, UnsaturatedFat 15 grams, Carbohydrate 58 grams, Fat 18 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 867 milligrams, Sugar 3 grams, TransFat 0 grams

WARM GREEN BEAN AND POTATO SALAD WITH GOAT CHEESE



Warm Green Bean and Potato Salad with Goat Cheese image

Delicious salad of green beans, potatoes, red peppers, and goat cheese goes perfectly with chicken or pork. Experiment with other potato types such as purple and other soft cheeses, such as garlic and herb.

Provided by Linda T

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 9

2 pounds red potatoes, cut into bite-size pieces
1 serving olive oil cooking spray
½ pound frozen French-style green beans, thawed
1 cup chopped red onion
4 cloves minced garlic
½ cup reduced-fat balsamic vinaigrette dressing
1 cup jarred roasted red peppers, drained and chopped
¼ cup chopped fresh basil
1 (8 ounce) package goat cheese, crumbled

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.

Nutrition Facts : Calories 252.4 calories, Carbohydrate 28.6 g, Cholesterol 22.4 mg, Fat 9.6 g, Fiber 4 g, Protein 9.2 g, SaturatedFat 6.1 g, Sodium 404.1 mg, Sugar 8.2 g

Tips:

  • For a truly flavorful salad, choose a variety of colorful and flavorful baby potatoes.
  • If you don't have white wine vinegar on hand, you can substitute red wine vinegar or lemon juice.
  • To make the vinaigrette ahead of time, simply whisk together the vinegar, Dijon mustard, honey, olive oil, salt, and pepper in a small bowl. Store in the refrigerator for up to 2 weeks.
  • If you don't have fresh goat cheese, you can use crumbled feta cheese or blue cheese instead.
  • To save time, you can cook the potatoes in a microwave. Place the potatoes in a large microwave-safe bowl and add 1/2 cup of water. Cover the bowl and microwave on high for 5-7 minutes, or until the potatoes are tender. Drain the potatoes and let them cool slightly before slicing or dicing.
  • To add some extra flavor to the salad, you can grill or roast the potatoes before slicing them.
  • If you're looking for a vegan or dairy-free option, you can omit the goat cheese or substitute it with a vegan cheese alternative.

Conclusion:

This warm potato salad with goat cheese is a delicious and easy-to-make side dish that's perfect for any occasion. With its combination of tender potatoes, creamy goat cheese, and a tangy vinaigrette, this salad is sure to please everyone at your table. Plus, it's a great way to use up any leftover potatoes you may have.

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