Warm Potato Salad with Goat Cheese

As the weather gets warmer I have found myself craving picnic food. In rain-battered Portland we often dream about the days of sitting outside on the grass in one of the many parks, soaking in the rays.

This was my mood when I decided I wanted potato salad and hot dogs for dinner. I’m a huge fan of using up the random items I have lying around so I set out to find a recipe that used goat cheese as I had a whole tube of it.

I also loved the ingredients for what they did NOT include: MAYO We always have plain yogurt in the house and I would rather use that when baking as it doesn’t contain any fat and it does contain active cultures which help your digestive system (despite what you might have heard on TV Activity is not “the one yogurt to rule them all” ) I actually used part yogurt, part olive oil.

I also liked the dressing because it was simple: lemon juice, vinegar, mustard and whatever mix of olive oil and yogurt you prefer.


I had some baby reds on hand so I cut them up and tossed them in my steamer


I added some peas for some color and because I had peas in my tater salad growing up in Minnesota.


The resulting dinner was everything I could have hoped for. The combination of the simple flavors made a creamy, tangy salad, it was amazing warm and cold the next day. Welcome Summer!!


Warm Potato Salad With Goat Cheese

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.

 For the dressing:

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

For the salad:

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 – optional

3 ounces soft goat cheese

1 cup frozen peas or other veggies, thawed – optional

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.

Make the Salad –  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.

Yield: Serves 6 – Serving Size – 143 grams

Advance preparation: You can make the dressing several hours before making the salad.

Nutrients per serving: Calories 242.8, Total Fat 14.9 g, Sat Fat 3.6g, Cholesterol 7.4 mg, Carbohydrate 23.9 g, Protein 4.3 g, Sodium 63.6 mg, Fiber 2.1 g Sugars 1.4 g Iron 2.2 mg

Cooks Note: Most of the fat in this recipe is coming from the olive oil, you can cut that by using more yogurt. I don’t worry as much about fat from olive oil as it is “good” fat, not saturated.