Warm Potato Salad With Feta Or Goat Cheese |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a great quick & easy side dish. Very simple, but excellent tangy flavor - went very well with our crock pot roast for dinner. As usual, a terrible photograph - my apologies! Ingredients:
about 1 & 1/2 lbs red bliss, yukon gold or fingerling potatoes |
1 tablespoon white wine vinegar |
1 tablespoon fresh lemon juice |
1 teaspoon dijon mustard |
1 garlic clove grated or very finely minced |
a heavy 1/4 cup greek yogurt (i used fage) |
salt |
pepper |
1 medium shallot, sliced very thinly |
2 tablespoons chopped fresh parsley or about 1/2 tablespoon dried parsley |
2 ounces feta or goat cheese, crumbled |
1/4 teaspoon dried sage (or you could use very thinly sliced fresh sage) |
Directions:
1. Scrub the potatoes and cut into 3/4 inch pieces (or slices, if using fingerlings). Steam the potatoes above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes.
2. Meanwhile make the dressing:
3. Whisk together the vinegar, lemon juice, mustard, garlic and yogurt. Taste and season with salt & pepper as desired. Set aside.
4. When the potatoes are ready, remove from the pan to a bowl and toss while hot with a bit of salt and pepper, the parsley, the sliced shallot and the dressing. After well tossed and coated with the dressing, add the cheese and lightly toss to combine.
5. Sprinkle the sage over the top and serve.
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