A few choice ingredients contribute to this elegant potato salad. If you like goat cheese, you’ll love this one.

　　

Ingredients

4 servings

　　2 to 2 1/2 pounds tiny new potatoes or 6 medium red-skinned potatoes, scrubbed

　　1/2 cup natural low-fat vinaigrette, preferably balsamic

　　4 to 6 ounces mixed baby greens (mesclun)

　　4 ounces crumbled goat cheese (such as Montrachet)

　　

Step 1

Bake or microwave the potatoes until done but still firm. When cool enough to handle, cut the new potatoes in half, or cut the regular potatoes into large dice.

　　

Step 2

Combine the potatoes with the vinaigrette in a mixing bowl and stir gently. Let stand for about 10 minutes.

　　

Step 3

Divide the greens among 4 salad plates or shallow bowls. Drain off any excess vinaigrette from the potatoes in a small container and drizzle it over the greens.

　　

Step 4

Divide the potatoes among the salad plates, placing them atop the greens. Top each serving with goat cheese and serve.

　　

nutrition information

Step 5

Calories: 352

　　

Step 6

Total Fat: 11g

　　

Step 7

Protein: 7g

　　

Step 8

Carbohydrate: 56g

　　

Step 9

Cholesterol: 25mg

　　

Step 10

Sodium: 597mg

　　The Vegetarian 5-Ingredient Gourmet