Creamy Chèvre & Arugula Potato Salad
A fresh take on creamy potato salad with all the spring vibes!
Now, you may be thinking, "Potatoes? I thought carbs were bad for me." But let us assure you that carbs are actually an important part of a balanced diet, especially for women. Carbohydrates provide our bodies with energy, and they also help regulate our hormones. So, don't be afraid to include some healthy carbs in your diet, like the ones in this delicious spring potato salad.
That said, not all carbs are created equal and portion sizes matter too. We want to think about the form of carbohydrate, are they fast energy like a cookie or slow energy like many vegetables. What we pair our carbs with also makes a big impact on our blood sugar response to them. When our meals are balanced with fiber, healthy fats, and protein we feel more, well…balanced 😊.
To make this recipe both irresistible and balanced, we've included a simple homemade dressing that’s full of herbs and brings in the healthy fats. There’s also a nice serving of greens in the form of peppery arugula that compliments the goat cheese in the best of ways and adds extra fiber to each serving.
Makes: 4-6 portions
Prep Time: 15 mins
Cook Time: 15 mins
- 1 ½ lbs. small waxy potatoes, such as baby new potatoes (or gold creamers, red, or fingerlings)
- 4 ounces chèvre cheese (see note below)
- ⅓ cup toasted pine nuts
- 2 small shallots, thinly sliced
- 2 large handfuls of arugula
- ⅓ cup avocado oil mayonnaise
- ⅓ cup thick yogurt (Greek style, plant-based versions work too)
- 1 tsp Dijon
- 2 tsp honey
- 2 tsp lemon juice
- 2 tsp lemon zest
- 2 Tbsp parsley, chopped
- 2 Tbsp chives, chopped, plus extra for garnish
- sea salt and black pepper for seasoning
- Split the potatoes and boil them in salted water for 10-15 minutes or until they're fork-tender. Drain and let cool for a few minutes.
- In the meantime, prepare the dressing by whisking together all the ingredients in a bowl, taste and season with salt and pepper as desired.
- This potato salad can be enjoyed warm or chilled, so you can continue with the following steps directly after the potatoes have drained off or allow them to cool completely before continuing.
- Pour the dressing over the cooked potatoes. Break up the chèvre cheese into bite sized chunks, then add to the potatoes along with the sliced shallots (we used a mandolin to slice them very thinly but a knife works too). Stir to combine everything.
- To serve, scatter the arugula out on a platter then spoon the potato salad over top. Garnish with the toasted pine nuts and extra chopped chives.
Note: Chèvre is just the french word for goat cheese, there are many forms of goat cheese aside from the classic crumbly white kind you are likely familiar with. In this salad we used Boucheron goat cheese - it’s very similar to the classic kind only it has a rind and a creamy part around the crumbly white center. Regular goat cheese works just as well, but if you can find Boucheron, give it a try!