Goat cheese potato salad

Tuesday, July 21, 2009

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

Side Dish

3 comments »

9 Responses to “Shrimp with Cilantro Pesto”

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1

Joelen — September 3, 2009 at 4:24 am

This combines 2 of my husband’s loves – shrimp and cilantro! Love the ice cube trick too!
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2

Ingrid — September 3, 2009 at 5:48 pm

Yum, I love shrimp! Hadn’t thought to flavor it with pesto. Warm crusty bread would be yummy with it!
~ingrid
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3

stephchows — September 3, 2009 at 7:10 pm

OH WOW so simple and so beautiful! I need to make myself some pesto cubes for moments like these 🙂
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4

Kerstin — September 3, 2009 at 10:11 pm

What a delicious and easy dinner! I’m lucky if I’m home by 8:30, so I completely understand needing quick recipes! I’ll have to try the frozen pesto trick.
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5

bec — September 4, 2009 at 3:06 pm

i just made my first batch of ice cube pesto from our basil forest. neil panics every time i make pesto. he needs verification that i have not used up too much basil. if i use 10% of what is in the garden, then we are in the safety zone. let it grow back, use another 10%. at the end of the season, we will have 9000 cubes of pesto in the freezer and neil will be happy. totally jealous of your new stove, btw. i want a griddle!
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Kat — September 4, 2009 at 11:55 pm

I love the frozen pesto concept! I have a lot of basil, but there are only two of us in my house and we can only eat so much. I will have to try this. The shrimp looks great.
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Justin — September 11, 2009 at 12:23 am

this looks great, and it really can’t get much easier
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Jori Hodgson — January 27, 2010 at 6:52 am

Hi there! Love this idea. Great job!

I was wondering where I can find pesto? Also, do you have any ideas for sides that would be good with this? I’m not familiar with pesto’s flavor and I want to surprise my husband with something 🙂 Thanks!
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Jen — January 27, 2010 at 12:53 pm

Jori – I make my own pesto using this recipe.