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Potato and Goat Cheese Salad with
Bacon Vinaigrette



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Oil and Vinegar
Glenda Brown
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Potato and Goat Cheese Salad with
Bacon Vinaigrette

Chef Gale Gand

Great Women Chefs: Marvelous Meals and Innovative Recipes from the Stars of American Cuisine
Great Women Chefs:
Marvelous Meals and Innovative Recipes
from the Stars of American Cuisine

By Julie Stillman, 1996, Turner Publishing, Inc.

Serves 4

1/2 cup red wine vinegar
1 clove garlic, minced and sautéed
1 large shallot, chopped and sautéed
1 tablespoon brown sugar
1/2 cup olive oil
Salt and freshly ground black pepper
1/4 pound bacon, cooked and crumbled

8 red potatoes, boiled and sliced
1 medium oven-roasted Vidalia onion, chopped
2 cups crumbled goat cheese
6 ounces frisée
2 teaspoons chopped chives
2 plum tomatoes, seeded and chopped
1/2 cup sliced cucumber
Fresh herbs for garnish, such as
rosemary, thyme or basil

To make vinaigrette:  Whisk together vinegar, garlic, shallots, and
brown sugar. Add oil in a slow stream, whisk until emulsified. Season
to taste. Stir in chopped bacon.
To make salad:
  Toss the potatoes and onions with 1/2 cup of the
vinaigrette. Warm in the oven or microwave, then keep warm on a
serving platter.
In a medium-sized bowl, combine tomatoes, goat cheese, frisée,
cucumbers and chives. Add the remaining vinaigrette and toss. Place
salad mixture on top of the potato and onion mixture. Garnish with
fresh herbs.

Potato Salad, Let Me Count the Ways...
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