Goat cheese potato salad

I had a great trip to the farmer’s market where I just grabbed a few random things that looked good. When I got home I needed to figure out what I could make with some snap peas, cucumbers, and tomatoes. I headed over to my Google Reader and found this recipe for goat cheese potato salad. And I had everything I needed in the house!

This is a great alternative to mayo-based potato salads, especially if you love goat cheese as much as we do! You could throw in whatever veggies you have on hand. I think some bell peppers would be a nice addition.

Goat Cheese Potato Salad – from Ashlee
1 lb. baby yukon gold potatoes
1/2 pint cherry tomatoes, halved – I used about a pint
8 oz. snap peas, sliced into thirds
1 lemon, juiced
1 tbsp. EVOO
salt and pepper
1 sprig of fresh rosemary, minced – I omitted
4 oz. goat cheese, crumbled
1 cucumber, seeded and diced

Slice potatoes in half and place in a pot.

Fill with cold water to cover, bring to a boil and simmer until fork tender, about 15 minutes.

In a large mixing bowl, whisk together lemon juice, EVOO, salt, pepper and rosemary.

Add tomatoes and snap peas, toss and place in the refrigerator.

Drain potatoes and rinse with cold water.

Place in a bowl and chill.

When potatoes have chilled, mix with other bowl of salad ingredients, crumble in goat cheese, gently mix and serve.

I am submitting this recipe to the What’s Cooking in the Orange Kitchen Veggie Roundup

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