While I love a good potato salad with a mayonnaise dressing, I sometimes want a lighter and fresher take on the classic picnic dish. This caramelized leek, bacon, and goat cheese potato salad is the recipe I turn to for that. Other than some fresh lemon juice, it doesn’t need any dressing. As you mix the goat cheese into the warm potatos and leeks, it will soften and melt slightly to provide the right amount of creaminess. I like to eat this salad warm or at room temperature. A bonus of this recipe–it is perfect for potlucks and picnics, since there is no mayonnaise to worry about sitting out in the sun.
Caramelized Leek, Bacon, and Goat Cheese Potato Salad
Ingredients
- 4-5 medium yukon gold potatoes, cut into 1-inch cubes
- 8 slices thick cut applewood smoked bacon, chopped
- 3 tablespoons butter
- 3 leeks, washed well, cut in half lengthwise, and sliced
- 1 small-medium lemon, juiced
- 2-3 ounces goat cheese, crumbled
- 2-3 green onions, cut into thin slices
Instructions
- Put potatoes in a medium sized pot and add water to cover by 2 inches. Bring to a boil over medium-high heat and cook until tender but still slightly firm, about 10-15 minutes. Remove from heat and drain.
- While potatoes cook, cook bacon and leeks. Cook bacon in a large sauté pan until crisped and cooked through.
- In a medium pan over medium-high heat, add butter. Once melted, add in leeks. Cook until leeks are soft and beginning to caramelize, about 10 minutes. Remove from heat.
- Mix bacon, leeks, and potatoes. Stir gently to combine. Add lemon juice and mix. Gently mix in goat cheese and green onions. Serve warm.
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