German Potato Salad With Fresh Goat Cheese
By: Corrinne
Published: Saturday, December 5, 2009 - 12:30am

Ingredients




2 pounds Yukon gold potatoes
1/2 pound Bacon cut in ¼ inch strips
3/4 cup Onion minced
 cup Apple cider vinegar
1/4 cup Sugar
1 tablespoon Dijon mustard
1 teaspoon Salt
4 ounces Chavrie® Goat Log
2 tablespoons Chives, cut ½ inch for garnish

Preparation

1 Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and dice into 1/2-inch pieces. 2 Set aside in a warm place. 3 Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate 4 Pour off the rendered fat, reserving 1/4 cup in the pan. 5 Turn the heat to medium and add the onion. Cook until translucent about 4 to 5 minutes. 6 Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the diced, cooked potatoes and toss to coat. 7 Top with crumbled Chavrie® Goat Log, bacon and garnish with the chives. 8 Serve warm.

About


This is a classic German Potato Salad with a new twist, fresh goat cheese!  It's great for Memorial Day grilling parties or BBQ's throughout the summer!