My F&W
quick save (...)
Potato Salad with Herbs and Fresh Goat Cheese
© Lucy Schaeffer

Potato Salad with Herbs and Fresh Goat Cheese

  • ACTIVE: 35 MIN
  • TOTAL TIME: 1 HR 15 MIN
  • SERVINGS: 20
  • BASIC-EASY
  • MAKE-AHEAD
  • VEGETARIAN
  1. 7 pounds baking potatoes, scrubbed
  2. 3/4 cup extra-virgin olive oil
  3. 3/4 cup red wine vinegar
  4. 1 1/2 teaspoon salt
  5. 1 teaspoon freshly ground pepper
  6. 1/2 pound mild fresh goat cheese, crumbled (1 cup)
  7. 1 garlic clove, minced
  8. 2 tablespoons chopped oregano
  9. 1 cup chopped basil leaves
  1. Put the potatoes in 2 large pots and cover with water. Add salt and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 40 minutes. Drain the potatoes and let cool slightly.
  2. Peel the potatoes. Halve them lengthwise, then slice crosswise 1/3 inch thick. Transfer the warm potatoes to a large bowl. Add the olive oil, vinegar, salt and pepper and toss gently to coat the potatoes.
  3. Shortly before serving, add the crumbled goat cheese, garlic, oregano and basil to the potato salad and toss well. Transfer to a platter and serve.
Make Ahead The potato salad can be prepared through Step 2 and refrigerated overnight. Bring to room temperature before serving.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(3)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.