Goat cheese potato salad
I had a great trip to the farmer’s market where I just grabbed a few random things that looked good. When I got home I needed to figure out what I could make with some snap peas, cucumbers, and tomatoes. I headed over to my Google Reader and found this recipe for goat cheese potato salad. And I had everything I needed in the house!
This is a great alternative to mayo-based potato salads, especially if you love goat cheese as much as we do! You could throw in whatever veggies you have on hand. I think some bell peppers would be a nice addition.
Goat Cheese Potato Salad – from Ashlee
1 lb. baby yukon gold potatoes
1/2 pint cherry tomatoes, halved – I used about a pint
8 oz. snap peas, sliced into thirds
1 lemon, juiced
1 tbsp. EVOO
salt and pepper
1 sprig of fresh rosemary, minced – I omitted
4 oz. goat cheese, crumbled
1 cucumber, seeded and diced
Slice potatoes in half and place in a pot.
Fill with cold water to cover, bring to a boil and simmer until fork tender, about 15 minutes.
In a large mixing bowl, whisk together lemon juice, EVOO, salt, pepper and rosemary.
Add tomatoes and snap peas, toss and place in the refrigerator.
Drain potatoes and rinse with cold water.
Place in a bowl and chill.
When potatoes have chilled, mix with other bowl of salad ingredients, crumble in goat cheese, gently mix and serve.
I am submitting this recipe to the What’s Cooking in the Orange Kitchen Veggie Roundup
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Three ingredients? Amazing, I can’t wait to try this for myself!
beantownbaker — February 3rd, 2013 @ 9:42 pm
If you make it, let me know what beer/fruit combo you use. I can’t wait to try different combinations.
I just made it last night and used frozen strawberries and Shock Top Honeycrisp Apple Wheat. Amazing!!! So creamy without any dairy. I’ll be posting the recipe on my site next week.
beantownbaker — February 4th, 2013 @ 9:44 pm
First of all, I haven’t had that beer, but it sounds tasty on it’s own. I’m sure it was delicious with the strawberries in this sorbet. So glad you enjoyed it. Let me know when your post goes up!
what an interesting idea! love that you can still taste the individual flavors 🙂
beantownbaker — February 4th, 2013 @ 9:44 pm
I loved it too. Even though when you say Strawberry and Beer Sorbet people kind of look at you like you’re crazy….
This sounds awesome and I know my husband would love it but we don’t have an ice cream maker. Is there an alternative way to make it?
beantownbaker — February 7th, 2013 @ 6:20 pm
I haven’t made it without an ice cream maker… Here’s an article from David Lebovitz on how to make ice cream without an ice cream maker: http://www.davidlebovitz.com/2007/07/making-ice-crea-1/
Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about ice cream and sorbets – or anything similar like gelato. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Have a great week.
Jen , thanks for joining the link up for Food on Friday on Carole’s Chatter. I hope you enjoyed looking at some of the other links. I have been reading them all and must say my ice cream cravings are now almost out of control! Cheers
Ps I am signing up to follow your blog. A follow back would be great – or maybe you have already?
I work in a brewpub in Boulder. I’m gonna try this out with fresh peaches, honey, and a strong belgian golden ale. I’ll let you know how it goes.
beantownbaker — August 16th, 2013 @ 8:18 am
Oh man – that sounds awesome. I have a TON of peaches in my house right now… I just made a blueberry variety the other night.