Warm Potato Salad with Goat Cheese Recipe (2024)

I blanched about 5-6 cups spinach, squeezed it dry, chopped it and added it to the salad while still warm. Healthier, more interesting and delicious.

This is the best potato salad - ever. It's better if you roast the potatoes though, and heat the dressing before you toss it. It should be eaten right away, otherwise the potatoes soak up the dressing and it changes everything.

If it were possible to give this 10 stars instead of 5, I would.

This is a great recipe. I prefer boiling small potatoes with skin in and then cutting them after boiling. Boiled potatoes are less dry than steamed. Skin adds nice texture to dish. Have made dish with steamed, boiled and roasted potatoes a couple of times. Boiled as a said wins. Sometimes I add some chopped tomatoes which adds toe the dish but dish is great without tomatoes as well—only add if you have flavorful ones on hand.

Really really good. I used regular whole milk yogurt instead of low fat, and forgot the sage, and it was delicious.

Very tasty! Also flexible: I accidentally overcooked the potatoes - so instead of stirring in dressing etc at the end, I was effectively starting to make mashed potatoes. Once the goat cheese had blended with the dressing and disintegrating potatoes, I stopped stirring, resulting in a nice chunky mashed potato dish. Everyone went in for seconds and loved it. I can't wait to try it again -- both "right" as a salad and "mashed."

I added ±6 crisp, crumbled slices of bacon. Call it a Franco-Prussian Alliance :))

This was a big hit with my guests...not a morsel left. I had only 1 lb of potatoes, so I tossed the potatoes and dressing with a couple of large handfuls of arugula, and it was delicious. I zapped the potatoes in the microwave instead of steaming them, then cut them into dice as stated in the recipe. I used red potatoes which was what I had on hand, and made the low fat version, with yogurt. So simple, so good.

I added 1 avocado to the salad and it accomplished it perfectly!

This was delicious! I didn’t have parsley, I used cilantro. Didn’t have red onion, used sweet. Otherwise as is, including the sprinkle of fresh sage. Well, I probably used twice as much onion as called for, and a large clove of garlic. We had a dinner of oysters and this! We ate a lot of it. I’m sure we will make this again.

Added Pine nuts and fresh Spinach leaves... delicious! Next time, maybe I'll try with feta cheese. The goat cheese was a bit sticky and difficult to mix with the rest, although tasty 😀

Dare I say it? This is even better than the potato salad my mom and big sister used to make.

Wouldn't make it with purple potatoes if I were you. Odd blue color, though delicious. Much more visually appealing with yellow or red-skinned white potatoes or a combination of the two. I doubled the dressing. Everyone loved it.

I added 2 stalks of celery, chopped, because we like a little crunch. My husband thought this was the best potato salad he's ever had--and that's saying something, because I make a mean potato salad with mayo. Two thumbs up!

I added some capers at the end, providing a little contrast with the creamy potato and goat cheese mixture.

I made this for a dinner party and wanted to be hands-off for co*cktail hour, so I boiled skin-on mini creamer potatoes for 12 min, and then held them covered in a large casserole dish in a 300 degree oven. Pulled them out and added the cheese/dressing/onions/herbs per the recipe right before serving from the casserole dish. It worked great!

Double the goat cheese

Fantastic recipe. I always use dill instead of sage because I love dill. Its amazing either way. Make this.

Made this tonight, threw it together in about 20 minutes which was awesome. It was flavorful! I would make it again for a quick weeknight side. Paired this with some roasted Brussels and it was an easy veg-dinner!

The reason why the fat content is so low (2g) is because the Nutrition software is not recognising the Olive Oil. 1/3 of a cup of Olive Oil will contribute 11g of fat per serve. I calculate: calories 204, fat 13.4g.

Yummmmmmy! I added 5 ounces of slightly firmer goat cheese which added nice nuggets of texture and a handful of fresh mint. I devoured half before I finished making the rest of lunch.

What type of goat cheese, just a regular soft Chevre? Or would goats milk brie work as well?

Very easy and delicious. I suspect I added more goat cheese because, while there are those who might think one can have too much cheese, they are certainly no friend of mine.

This is a great recipe. I prefer boiling small potatoes with skin in and then cutting them after boiling. Boiled potatoes are less dry than steamed. Skin adds nice texture to dish. Have made dish with steamed, boiled and roasted potatoes a couple of times. Boiled as a said wins. Sometimes I add some chopped tomatoes which adds toe the dish but dish is great without tomatoes as well—only add if you have flavorful ones on hand.