Teen Martha saw this recipe on the counter (from April Living) and said “No way! You’re making warm potato salad with goat cheese?!” Here’s the thing. Potato salad with my grandmother’s recipe is a family tradition and something my daughter and I could just eat buckets of. Teen Martha is also a tremendous goat cheese fan. The two together in one dish, well, it’s enough to give her a seizure of joy.
This recipe is extremely easy. You don’t even peel the potatoes! Cut 2 lbs red potatoes into bite size pieces and boil until cooked. Cool slightly. Mix with 1 stalk of celery chopped, 1 shallot (I used a scallion), and some parsley. Mix up a dressing of 3 tbsp oil, 2 tbsp white vinegar, 1 tsp Dijon and 1 tbsp of cooking water from the potatoes. Salt and pepper the salad. Pour dressing over the salad and stir in 4 oz goat cheese. Ta-dah! This was really delicious – and not something I would have thought of making on my own. I loved the contrast of the warm potatoes with the creamy goat cheese. Unfortunately, this was not good at all as leftovers since it was cold and just tasted like potatoes. I think you would have to let this rest and come up to room temp to eat it again. Even then, I’m not convinced it would be as good because you wouldn’t have that contrast of warm potatoes and cold cheese.
Martha and Me 
Ah, I guess you just have to go and eat all of it while it’s warm then, so there are no cold leftovers to be had.
A terrible problem, if only I known when I made it for dinner…
I never would have thought of adding goat cheese. Thanks for the suggestion. I can’t wait to try it on my husband, who is also a potato salad fan.