Asparagus and Goat Cheese Potato Salad

9 INGREDIENTS • 5 STEPS • 35MINS

Asparagus and Goat Cheese Potato Salad

Recipe

5.0

2 ratings

The slightly crispy potatoes are coated in creamy soft goat cheese (this is a mayonnaise-free potato salad!), asparagus, sun-dried tomatoes, and basil pesto making the whole thing taste irresistibly decadent.

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The slightly crispy potatoes are coated in creamy soft goat cheese (this is a mayonnaise-free potato salad!), asparagus, sun-dried tomatoes, and basil pesto making the whole thing taste irresistibly decadent.

Easy Cheesy Vegetarian

Hi, I'm Becca, a cheese-obsessed vegetarian and writer of Amuse Your Bouche, a light-hearted food blog focusing on simple vegetarian recipes.

https://www.easycheesyvegetarian.com/

35MINS

Total Time

$5.04

Cost Per Serving

Ingredients

Servings

2

us / metric

2 2/3 cups

New Potatoes, halved

1 cup

cut into 1 inch pieces

1 Tbsp

Unsalted Butter

1 Tbsp

3 cloves

Garlic, minced

1 bunch

Scallion, sliced

3 scallions per 2 servings

3

Sun-Dried Tomatoes, finely chopped

2 tsp

Basil Pesto

1/3 cup

Goat Cheese, crumbled

Nutrition Per Serving

VIEW ALL

Calories

402

Fat

25.4 g

Protein

13.3 g

Carbs

28.8 g

Love This Recipe?

Asparagus and Goat Cheese Potato Salad

Save

Easy Cheesy Vegetarian

Hi, I'm Becca, a cheese-obsessed vegetarian and writer of Amuse Your Bouche, a light-hearted food blog focusing on simple vegetarian recipes.

https://www.easycheesyvegetarian.com/

Cooking Instructions

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step 1

Boil the New Potatoes (2 2/3 cups) until just tender, adding the Asparagus (1 cup) for the last minute of cooking (don’t overcook!). When just tender, drain.

step 2

Heat the Unsalted Butter (1 Tbsp) in a large pan over medium heat, and add the potatoes and asparagus. Cook for 10 minutes.

step 2 Heat the Unsalted Butter (1 Tbsp) in a large pan over medium heat, and add the potatoes and asparagus. Cook for 10 minutes.

step 3

Add the Garlic (3 cloves) and Scallion (1 bunch) into the pan. Season well with salt and pepper to taste, and cook for another 5 minutes.

step 4

Add the Sun-Dried Tomatoes (3), Olive Oil (1 Tbsp), the Basil Pesto (2 tsp), Goat Cheese (1/3 cup) and stir well until cheese has melted.

step 4 Add the Sun-Dried Tomatoes (3), Olive Oil (1 Tbsp), the Basil Pesto (2 tsp), Goat Cheese (1/3 cup) and stir well until cheese has melted.

step 5

Serve warm and enjoy!

step 5 Serve warm and enjoy!

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