*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I wasn't going to make this(recipe group) because DH does not like hot potato salad. But had to make and post a photo. I had beans already cooked from something else so I added them to the potatoes with some of my roasted red peppers made some balsamic vinaigrette and put it all together for a sampling and forgot the cheese. I was going to sub cream cheese but totally left it out. Good flavor I don't like a lot of balsamic dressing too vinegary for me but the longer this sat (and cooled) the better it tasted. I think it might even be good as a cold salad. The potatoes need some salt in there somewhere unless it is picking it up from the goat cheese. Anyway sorry about the cheese and thanks Linda!
I used fresh green beans, because they are lush right now and parboiled. Not a fan of goat cheese, so I used mild feta and the dish was great! Unfortunately, my camera seems to "ona break", mine looked much like the orignal picture!
This potato salad is DELICIOUS!! Only other warm potato salad I have eaten is German type and this is so very different and wonderful. I followed the recipe as written except I had to use dried basil but I'm sure this is even better with the fresh. I was sure my boyfriend wasn't going to really care for this he has never tried goat cheese but he went back for seconds he really loved it. I didn't think the balsamic overpowered this at all. I will definitely make this again we ate this for lunch. Thanks Linda for sharing it's a winner for sure:)
Recipe Group selection of 10/15. I have had this in my recipe box for a while and I'm glad to finally get the nudge to make it. I followed the recipe as written but for using fresh green beans and my own roasted peppers. I was concerned about the dressing flavor overwhelming the salad flavors so I served that on the side and I think it was a good call. When I make this again (and I will) I will just toss everything with some warm Evoo and let the goat cheese shine. Thanks Linda
we loved these potaotes, since I never have the right peppers, I used a fresh red pepper and a jalapeno, sliced up I used feta cheese-the only cheese the family will eat other than mozza and cheddar. I found a recipe on the net for the balsamic vinaigrette dressing and will make these again, Thanks Linda!