Summer time is upon us filled with bodies of water, shining sun and delicious barbecues. This recipe is a healthier twist on the classic bbq side dish, but still just as tasty served with your grilled entrees of choice or on it’s own. The goat cheese stands in for mayo to keeping the creaminess while changing the flavor. Using a combination of different colored small potatoes (purple, yellow, red, etc.) really adds to the visual appeal.
Test your willpower and let this potato salad sit for about 12 hours to allow the flavors to blend for a better overall taste. A minimum time to wait would be about 30-45 minutes.
If you wanted to experiment you could add a little hot sauce, different flavored olive oil or some other herbs in addition to the chives like parsley or thyme.
What do you think? Do you miss the mayo? Any cool modifications? Let me know in the comments!
How To Make Homemade Potato Salad with Goat Cheese and Chives
- 2 cups assorted small potatoes boiled and diced
- 3 tbsp chives chopped
- 2 tbsp goat cheese
- 1/2 cup shallots chopped
- 1 tbsp dijon mustard
- 1 tsp coarse kosher salt
- fresh ground black pepper to taste
- sea salt to taste
Boil potatoes in salted water for 10-15 minutes until fork tender, but not too soft.
Once fork tender, remove them from the hot water and stick them in a bowl of ice water to stop the cooking and cool them down. I keep the skin on, you can peel it off at this stage if you want. Dice and place in a large mixing bowl.
Combine the potatoes, shallots, chives, goat cheese, olive oil, dijon mustard, and pickle juice in a large bowl.
Let chill for at least 30 minutes before serving, even better if you make it the night before you need it. Enjoy awesome taste.