Rachel Soszynski
December 2009

Gallery

© Lucy Schaeffer

Recipe Summary

active:
35 mins
total:
1 hr 15 mins
Yield:
20
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.