Warm Potato Salad With Goat Cheese

20 mins (prep 10, cooking 10)
16 ingredients
6 servings
This recipe is from the Recipes for Health series in the New York Times. You can use Yukon golds, fingerlings or red bliss potatoes for this warm, creamy salad. The goat cheese melts into the dressing when you toss it with the hot potatoes.

Categories:  salad , side-dish , beginner-cook , onions , seasonal , 3-steps-or-less , north-american , kosher , quick , cheese , brunch , eggs~dairy , time-to-make , <-30-mins , winter , easy , american , potato , vegetarian , vegetable ,
Share on Newzsocial



Serving Size (138.57 g)
Servings 6
Amount per Serving
Calories 461.85 Calories from Fat 180.81
% Daily Value *
Total Fat 20.09g 185.47%
Saturated Fat 4.14g 124.29%
Trans Fat 0.0g %
Cholesterol 9.92mg 19.84%
Sodium 474.9mg 118.72%
Total Carbohydrate 53.79g 107.58%
Dietary Fiber 7.18 g 172.36%
Sugars 14.39 g %
Protein 17.13g 205.52%
Vitamin A 266.46IU% Vitamin C 0.17mg%
Calcium 299.28mg% Iron 2.82mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
sherry wine vinegar, fresh lemon juice, red, freshly ground black pepper, finely chopped red onions, chopped flat leaf parsley