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 “Bacon wrapped, Goat cheese and almond stuffed Dates”

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1

Joelen — August 1, 2008 at 8:28 pm

Now I think bacon wrapped dates are amazing… but stuffed with goat cheese & almond?! Yum! I wish I knew of this before my Tapas party last weekend 🙂
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2

Nate — August 21, 2008 at 8:06 pm

These are absolutely amazing!
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ttfn300 — August 27, 2008 at 2:53 pm

wow sooooo good, recently had something like these (maybe minus the goat cheese?) at a reception. but i love goat cheese. need to buy me some dates 🙂
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4

gaga — December 17, 2008 at 5:39 pm

Yay for goat cheese! It really does make them better, doesn’t it?
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5

aleta meadowlark — March 17, 2009 at 2:24 pm

Okay, so I had these babies at a party in rural Massachusetts this weekend, and I have no idea who made them (they were part of a HUGE spread and like 100 people brought food), and I’m wondering, given your proximity, whether or not I may have possibly eaten your delights unknowingly?
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6

Jen — March 17, 2009 at 3:36 pm

Aleta – it was not me, although it sounds like a great party. These always get gobbled up anywhere we take them!
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biz319 — July 30, 2009 at 5:16 pm

do you think these would be good at room temperature?

I am going to an outdoor concert next week and wanted to bring some finger food!
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Jen — July 30, 2009 at 5:19 pm

These are awesome at room temperature. We’ve made them a ton. You can make them and refrigerate for a couple days before grilling/broiling, you can also go ahead and cook them just leave them at room temperature. I prefer them at room temperature actually.
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Beryl — December 2, 2015 at 5:42 pm

Would you imagine using some milder-tasting cheese like Brie tasting good?