Newlyweds navigating their way through married life – and the kitchen

Tag Archives: Potato Salad

Warm Potato Salad with Goat Cheese

This is it for Goat Cheese Week (er…week and a half…) – don’t be sad!  What’d you think?  We covered a lot of bases with this tangy treat!  Let’s recap, shall we?

Goat Cheese Week

Roasted Red Pepper, Goat Cheese and Basil Pasta

Fried Goat Cheese Balls

Fried Goat Cheese Balls

French Toast with Goat Cheese Drizzle

French Toast with Goat Cheese Drizzle

Dark Chocolate Goat Cheese Brownies

Dark Chocolate Goat Cheese Brownies

And we’re gonna round home base with this recipe for Warm Potato Salad with Goat Cheese, adapted from Martha Stewart.  Even though summer is disappearing rapidly, there’s still time to get those classic summer-time favorites in.  And on a hot summer night, potato salad and well-done hot dogs off the grill go together like peas and carrots.  I liked the looks of this the minute I saw it, and personally, cold potatoes give me the heebee-jeebees sometimes, so the fact that it called to be served warm sounded perfect! You could serve it cold though too (or maybe room temperature if you also get the heebees from cold potatoes).

Warm Potato Salad with Goat Cheese
*Adapted from Martha Stewart

INGREDIENTS
*yields about 4 servings

2 lbs. red potatoes, scrubbed and cut into chunks

2 tbsp. white wine vinegar

2 teaspoons dijon mustard

3 tbsp. E.V.O.O

3 oz. goat cheese

1 celery stalk, chopped fine

1 small shallot, chopped fine

2 tbsp. fresh dill, minced

salt and pepper to taste

1) 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 cooking liquid. Let potatoes cool for 5 minutes.

2) Whisk together vinegar, mustard, and reserved cooking liquid. Add oil in a slow, steady stream, whisking constantly until emulsified.

3) Transfer potatoes to a bowl, and drizzle with vinaigrette. Gently stir in goat cheese, celery, shallot, and dill. Season with salt and pepper.  Serve warm (or cold).

I gotta say, I got some mixed reviews about this, but I personally thought it was de-LISH! The goat cheese and the dijon worked really well together to pack a real tangy punch.  And like I said, served warm right away while the goat cheese was still all melty (melty?) and creamy, oooh.  Baby.

Well I hope you all got some goat cheese inspiration this week and learned that there’s a lot more you can do with it than spread it on a cracker!

Thank-you Billy 🙂

Goat Cheese

“Glad you like my cheese”


Dijon Roasted Potatoes

This past weekend was one for the books, for a LOT of reasons:

1)  THREE thirtieth birthday celebrations! One being Dave’s – the other two, my friend Julie and Katie.  Turning 30 is like an epidemic lately, but a good one!

2)  I became a ‘mom’ to this litte guy, and boyyyy am I in love!

Dijon roasted potatoes

So it was a busy weekend spent playing with this litte man, getting him acclimated to his new home, and celebrating birthdays!

Luckily for Julie and Katie’s birthday BBQ on Sunday, I was able to squeeze out some Dirty Thirty Cupcakes for the occasion while Hairy was taking a nap – switched them up a bit this time and used green buttercream frosting as ‘grass’ and FINALLY went and bought some Icing tips, so that I could get that ‘professional look’ that Miki from Miki’s Kitchen always has on her amazing looking cupcakes.  I mean, look at this one she just posted today – now go ahead, wipe your chin.  But then I went and covered them with Oreo ‘dirt’ crumbs haha.  But, trust me, before the dirt, they looked REALLY professional – swear!

Dirty Thirty Cupcakes

And for Dave’s birthday on Saturday, since we were a little bit on the ‘house bound’ side with the new pooch, we got some lobsters and had a great birthday dinner!  These Dijon Roasted potatoes were the perfect side dish for our creepy crawlers.

Dijon Roasted Potatoes
*Adapted from Kelly M. at food.com

INGREDIENTS

1/2 cup dijon mustard

3 tbsp olive oil

2 large garlic cloves, minced

2 tbsp italian dressing

3-4 tbsp. fresh tyme

salt and pepper to taste

3 lbs of red or white potatoes, cut into chunks

1)  Preheat oven to 425 degrees.

2)  Mix the first 6 ingredients in a bowl.

3) Toss the potatoes with the mustard mixture.

4)  Place potatoes in a single layer on a lightly greased baking sheet and bake for about 40 minutes, stirring occasionally.

Yum, yum and YUM.  I offered one to Hairy, but he’s really into his dog food – see below 🙂

Dijon Roasted Potatoes



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