Warm Potato Salad With Goat Cheese Recipes

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GRILLED POTATO SALAD WITH ARUGULA, GOAT CHEESE AND LEMON-MUSTARD-TARRAGON VINAIGRETTE

Provided by Bobby Flay

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12



Grilled Potato Salad with Arugula, Goat Cheese and Lemon-Mustard-Tarragon Vinaigrette image

Steps:

  • Put the potatoes in a pot of generously salted water and bring to a boil over high heat. Boil until the potatoes are just tender, about 8 minutes. Drain and cool slightly, then cut the potatoes into quarters.
  • Heat a charcoal or gas grill to medium-high.
  • Toss the potatoes with a little canola oil and season with salt and pepper. Put the potatoes in a grill basket and grill, covered, tossing and turning occasionally, until lightly charred in spots, about 5 minutes.
  • Transfer the potatoes to a bowl and immediately add the vinaigrette. Put the arugula on top and scatter the goat cheese over the arugula. Season with salt and pepper. Quickly and gently fold the mixture once or twice to combine. Serve warm or at room temperature.
  • In a medium bowl, whisk together the lemon zest and juice, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.

Nutrition Facts : Calories 400 calorie, Fat 23 grams, SaturatedFat 6 grams, Cholesterol 13 milligrams, Sodium 550 milligrams, Carbohydrate 39 grams, Fiber 4 grams, Protein 10 grams, Sugar 5 grams

2 pounds baby red potatoes
Canola oil, for tossing
Kosher salt and freshly ground black pepper
1/2 cup Lemon-Mustard-Tarragon Vinaigrette, recipe follows
4 ounces baby arugula
4 ounces soft goat cheese, in small pieces
Zest and juice of 1 large lemon
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1 teaspoon clover honey
Kosher salt and freshly ground black pepper
1/2 cup olive oil or canola oil

WARM LENTIL SALAD WITH GOAT CHEESE

Even people who swear they don't abide beans find pleasure in the distinctive, profound flavor of lentils. They also cook quickly, and you want them on the al dente side for this salad. That means they'll be ready in 25 minutes, still a long enough simmering time to yield a savory broth. Goat cheese and lentils make a particularly good pairing; the little earthy-sweet legumes love a salty-umami complement (that's why you so often see them paired with sausage and other cured pork products), and goat cheese fits the bill. Here the combination is especially cozy, as the cheese melts into the warm lentils, bathing them in a creamy dressing. Lentils and vinegar also marry well. The key here is to add the dressing while the lentils are still warm, even if you don't plan on serving the salad warm. I spoon the mixture onto a bed of wild arugula, though regular will do if you can't find the sharper tasting, wispy wild variety.

Provided by Martha Rose Shulman

Categories     dinner, lunch, salads and dressings, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 12



Warm Lentil Salad With Goat Cheese image

Steps:

  • In a medium pot, combine lentils, onion, two of the garlic cloves and the bay leaf with 6 cups water. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture (they should not be mushy). Taste and adjust salt. Using tongs, remove onion and bay leaf. (You may cook lentils up to four days ahead and store in the refrigerator. Bring back to a simmer and proceed with recipe.)
  • In a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste and olive oil. Set aside.
  • Place a strainer over a bowl and carefully drain lentils, reserving 1/4 cup of the broth. Return lentils to the pot. Whisk reserved broth into the dressing, then stir dressing into lentils. Add goat cheese and stir until it has melted into the lentils. Season to taste with pepper. Stir in herbs.
  • Line a platter, salad plates or wide bowls with arugula. Top arugula with the lentils. Serve warm.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 11 grams, Carbohydrate 50 grams, Fat 16 grams, Fiber 9 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 335 milligrams, Sugar 3 grams

2 cups/14 ounces green, brown or black lentils, rinsed and picked over
1 small or 1/2 large onion, halved
3 garlic cloves, minced
1 bay leaf
Salt
1/4 cup red wine vinegar or sherry vinegar
1/3 cup extra-virgin olive oil
1/4 cup broth from the lentils
3 to 4 ounces goat cheese (to taste), crumbled
Black pepper
1/4 cup minced chives or parsley, or both
2 cups wild or baby arugula

WARM POTATO SALAD WITH GOAT CHEESE

Tart goat cheese gradually melts onto warm vinaigrette-coveredpotatoes to create a creamy coating.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 9



Warm Potato Salad with Goat Cheese image

Steps:

  • Cover potatoes with water in a medium saucepan; season with salt, and bring to a boil. Reduce heat, and simmer until tender, 10 to 12 minutes. Drain, reserving 1 tablespoon cookingliquid. Let potatoes cool for 5 minutes.
  • Whisk together vinegar, mustard, and reserved cooking liquid. Add oil in a slow, steady stream, whisking constantly until emulsified.
  • Transfer potatoes to a bowl, and drizzle with vinaigrette. Gently stir in goat cheese, celery, shallot, and parsley. Season with salt and pepper.

2 pounds red potatoes, scrubbed well and cut into 3/4-inch pieces
Coarse salt and freshly ground pepper
2 tablespoons white-wine vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
3 ounces crumbled goat cheese (1/2 cup)
1 celery stalk, finely chopped
1 small shallot, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley

WARM POTATO SALAD WITH GOAT CHEESE

This recipe is from the Recipes for Health series in the New York Times. 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.

Provided by blucoat

Categories     Potato

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12



Warm Potato Salad With Goat Cheese image

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 242.9, Fat 15, SaturatedFat 3.6, Cholesterol 7.5, Sodium 63.7, Carbohydrate 23.9, Fiber 2.2, Sugar 1.5, Protein 4.3

1 tablespoon white wine vinegar or 1 tablespoon sherry wine vinegar
1 tablespoon fresh lemon juice
salt
1 teaspoon Dijon mustard
1 garlic clove (minced or pureed)
1/3 cup extra virgin olive oil (or 1/4 cup low-fat yogurt or 1/3 cup buttermilk and 2 tablespoons extra virgin olive oil, for a low )
1 1/2 lbs yukon gold potatoes, fingerling or 1 1/2 lbs Red Bliss potatoes
salt & freshly ground black pepper
2 -4 tablespoons finely chopped red onions, rinsed with cold water and drained (to taste)
2 tablespoons chopped flat leaf parsley
2 ounces goat cheese, soft
2 -3 sage leaves, cut in thin slivers (optional)

SALAD WITH WARM GOAT CHEESE

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12



Salad with Warm Goat Cheese image

Steps:

  • Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
  • For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
  • Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
  • Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.

1 (11-ounce) log plain or herbed Montrachet
2 extra-large egg whites, beaten with 1 tablespoon water
Fresh white bread crumbs
2 tablespoons good cider vinegar
2 tablespoons good Champagne vinegar
Pinch sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 extra-large egg yolk
1 cup good olive oil
Enough mixed salad greens for 6 servings
Olive oil and unsalted butter, for frying

WARM POTATO SALAD WITH GOAT CHEESE

Categories     Salad     Cheese     Potato     Bake     Low Fat     Goat Cheese

Yield 4 servings

Number Of Ingredients 4



Warm Potato Salad with Goat Cheese image

Steps:

  • Bake or microwave the potatoes until done but still firm. When cool enough to handle, cut the new potatoes in half, or cut the regular potatoes into large dice.
  • Combine the potatoes with the vinaigrette in a mixing bowl and stir gently. Let stand for about 10 minutes.
  • Divide the greens among 4 salad plates or shallow bowls. Drain off any excess vinaigrette from the potatoes in a small container and drizzle it over the greens.
  • Divide the potatoes among the salad plates, placing them atop the greens. Top each serving with goat cheese and serve.
  • nutrition information
  • Calories: 352
  • Total Fat: 11g
  • Protein: 7g
  • Carbohydrate: 56g
  • Cholesterol: 25mg
  • Sodium: 597mg

2 to 2 1/2 pounds tiny new potatoes or 6 medium red-skinned potatoes, scrubbed
1/2 cup natural low-fat vinaigrette, preferably balsamic
4 to 6 ounces mixed baby greens (mesclun)
4 ounces crumbled goat cheese (such as Montrachet)

WARM GREEN BEAN AND POTATO SALAD WITH GOAT CHEESE

Delicious salad of green beans, potatoes, red peppers, and goat cheese goes perfectly with chicken or pork. Experiment with other potato types such as purple and other soft cheeses, such as garlic and herb.

Provided by Linda T

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 9



Warm Green Bean and Potato Salad with Goat Cheese image

Steps:

  • Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 8 to 10 minutes. Drain and allow to steam dry for a minute or two. Place potatoes in a large bowl.
  • Heat a large skillet over medium-high heat; grease with cooking spray. Cook and stir the green beans and onion until tender, about 5 minutes. Stir in the garlic; cook and stir until garlic is fragrant, about 1 minute more.
  • Transfer the green bean mixture into the large bowl with the potatoes. Add the balsamic vinaigrette, roasted red peppers, and basil; toss lightly. Stir in the goat cheese.

Nutrition Facts : Calories 252.4 calories, Carbohydrate 28.6 g, Cholesterol 22.4 mg, Fat 9.6 g, Fiber 4 g, Protein 9.2 g, SaturatedFat 6.1 g, Sodium 404.1 mg, Sugar 8.2 g

2 pounds red potatoes, cut into bite-size pieces
1 serving olive oil cooking spray
½ pound frozen French-style green beans, thawed
1 cup chopped red onion
4 cloves minced garlic
½ cup reduced-fat balsamic vinaigrette dressing
1 cup jarred roasted red peppers, drained and chopped
¼ cup chopped fresh basil
1 (8 ounce) package goat cheese, crumbled

WARM GERMAN POTATO SALAD

Make and share this Warm German Potato Salad recipe from Food.com.

Provided by lazyme

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7



Warm German Potato Salad image

Steps:

  • In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 minutes.
  • While potatoes are cooking, in a large heavy skillet cook bacon over moderate heat, stirring, until browned and crisp and transfer with a slotted spoon to paper towels to drain.
  • Drain potatoes and let stand until cool enough to handle.
  • Cut potatoes into eighths and in a bowl combine with bacon.
  • Keep mixture warm, covered.
  • Pour off all but 3 tablespoons fat from skillet and saute onion over moderately high heat, stirring, until softened, about 3 minutes.
  • Add sugar, 2 tablespoons vinegar, and broth and simmer 2 minutes.
  • Add onion mixture to warm potatoes with parsley and remaining 1 tablespoon vinegar, tossing gently, and season with salt and pepper.
  • Serve potato salad warm or at room temperature, garnished with parsley.

Nutrition Facts : Calories 363.4, Fat 17.3, SaturatedFat 5.7, Cholesterol 25.8, Sodium 401.8, Carbohydrate 42.9, Fiber 5.4, Sugar 3.2, Protein 9.5

3 lbs small red potatoes, 2-inch diameter
10 slices bacon, 1/4-inch strips
1 large onion, chopped
1/2 teaspoon sugar
3 tablespoons cider vinegar
3/4 cup beef broth
2 tablespoons fresh parsley, chopped

WARM RED LENTIL SALAD WITH GOAT OR FETA CHEESE

I got this recipe out of the Fitness Food Cookbook, a christmas gift from my sister. I'm copying this recipe as is but will probably sub half the ingredients-- I don't care for goat cheese, I'll probably use feta. And I never heard of hazelnut oil; I'd sub with olive or sunflower oil. Lemon pepper would also be a nice sub for black pepper in the seasoning the cheese.

Provided by the80srule

Categories     Spinach

Time 50m

Yield 4 , 4 serving(s)

Number Of Ingredients 16



Warm Red Lentil Salad With Goat or Feta Cheese image

Steps:

  • Heat 1 tbsp olive oil in a large saucepan over medium heat. Add the cumin seeds, garlic, and ginger and cook for about 2 minutes, stirring constantly.
  • Stir in the lentils and vegetable stock. Let cook, covered (but with venting for the steam), for 20 minutes on medium-high heat.
  • After 20 minutes, remove from heat and stir in the mint and cilantro.
  • In a frying pan (or skillet), heat the other tablespoon of olive oil over medium heat, add the onions, and cook for about 10 minutes or until softly translucent and browned.
  • Toss the spinach in the hazelnut oil in a bowl, then divide between 4 serving plates.
  • Mash the goat (or feta) cheese with the yogurt in a small bowl and season to taste with pepper.
  • Divide the lentils between the serving plates and top with the onions and cheese mixture. Garnish with lemon quarters and serve with toasted rye bread, pitas, or melba toast.

Nutrition Facts : Calories 443.9, Fat 14.9, SaturatedFat 5.2, Cholesterol 13.5, Sodium 132.9, Carbohydrate 55.1, Fiber 25, Sugar 4.9, Protein 25.8

2 tablespoons extra virgin olive oil, divided
2 teaspoons cumin seeds
2 garlic cloves, crushed (1 tsp minced garlic)
2 teaspoons grated gingerroot (I'd use powdered ginger)
1 1/2 cups split red lentils
3 cups vegetable stock
2 tablespoons of fresh mint, chopped
2 tablespoons fresh cilantro, chopped
2 red onions, thinly sliced
4 cups baby spinach leaves
1 teaspoon hazelnut oil
100 g soft fresh goat cheese (I'll use crumbled feta)
4 tablespoons plain yogurt, strained
pepper
1 lemon, cut in quarters
toasted rye bread

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