Warm Goat Cheese And Potato Salad Recipe

Name: Warm Goat Cheese And Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large Yukon gold or red potatoes; Vegetable or corn oil; 1 teaspoon salt, divided; 1 teaspoon cracked pepper, divided; 1 cup balsamic vinegar; 8 bacon slices; 1 1/2 tablespoons balsamic vinegar; 1/2 pound torn frisee or gourmet salad greens; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped chives; 1 tablespoon chopped fresh thyme; 1 Granny Smith apple, cut into thin wedges

Servings: persons

4 large Yukon gold or red potatoes
Vegetable or corn oil
1 teaspoon salt, divided
1 teaspoon cracked pepper, divided
1 cup balsamic vinegar
8 bacon slices
1 1/2 tablespoons balsamic vinegar
1/2 pound torn frisee or gourmet salad greens
1 tablespoon chopped fresh parsley
1 tablespoon chopped chives
1 tablespoon chopped fresh thyme
1 Granny Smith apple, cut into thin wedges

1
Cut potatoes into rectangular blocks; dice trimmings.
2
Pour oil to a depth of 3 inches into a Dutch oven; heat to 375u00b0. Fry diced potato in oil 2 minutes or until golden. Drain and set aside. Fry potato blocks 6 minutes or until golden. Drain and place in a shallow baking pan.
3
Bake at 375u00b0 for 10 minutes or until tender.
4
Sprinkle diced potatoes and potato blocks with 1/2 teaspoon salt and 1/2 teaspoon pepper; cool.
5
Boil 1 cup balsamic vinegar in a heavy nonstick skillet until reduced to 1/2 cup; set aside.
6
Cook bacon in skillet until crisp; remove bacon, reserving 1 1/2 tablespoons drippings in skillet. Crumble bacon, and set aside.
7
Add remaining 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 1/2 tablespoons balsamic vinegar to reserved drippings, stirring balsamic dressing well.
8
Combine diced potato, bacon, frisee, and next 3 ingredients in a large salad bowl; drizzle with balsamic dressing, and toss gently. Arrange salad evenly on individual salad plates; stand potato blocks upright in center. Cut a slit in top of each potato block; insert 3 or 4 apple wedges in each slit. Spoon Warm Goat Cheese Fondue onto plates; spoon over potato, if desired. Drizzle plates with reduced balsamic vinegar, Parsley Oil, and Chili Oil. Serve immediately.

1189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 large Yukon gold or red potatoes, Vegetable or corn oil, 1 teaspoon salt, divided, 1 teaspoon cracked pepper, divided, and more.

Yes, Warm Goat Cheese And Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm Goat Cheese And Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions