Potato Salad with Herbs and Fresh Goat Cheese
Recipe from Food & Wine


Potato Salad with Herbs and Fresh Goat Cheese
Lucy Schaeffer

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Servings: 20
Prep Time: 40 mins
Total Time: 1 hr 15 mins
Related Categories: 4th of July Side Dishes, Italian Cuisine, Italian Salads, Potatoes, Potato Salad, Potato Salad, Potato Salad, Vegetarian Potato
 
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Ingredients
  • 7  pounds
    baking potatoes, scrubbed
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  • 3/4  cup
    extra-virgin olive oil
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  • 3/4  cup
    red wine vinegar
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  • 1 1/2  teaspoons
    salt
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  • 1  teaspoon
    freshly ground pepper
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  • 1/2  pound
    mild fresh goat cheese, crumbled (1 cup)
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  • 1 
    garlic clove, minced
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  • 2  tablespoons
    chopped oregano
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  • 1  cup
    chopped basil leaves
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Directions
1.
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.
2.
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.
3.
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.
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