Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

This is classic salad with a great new twist! The goat cheese adds a unique flavor with a creamy texture. Great for summer grilling and BBQ's!

Ingredients Nutrition


  1. Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and dice into 1/2-inch pieces.
  2. Set aside in a warm place.
  3. Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate
  4. Pour off the rendered fat, reserving 1/4 cup in the pan.
  5. Turn the heat to medium and add the onion. Cook until translucent about 4 to 5 minutes.
  6. Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the diced, cooked potatoes and toss to coat.
  7. Top with crumbled Chavrie® Goat Log, bacon and garnish with the chives.
  8. Serve warm.
Most Helpful

I made this with Feta and baby red potatoes. Delicious!

melonary July 17, 2009

GREAT! I made it just as she written except for no bacon grease (vegetarian in the house) but added crumbled bacon at the end. VERY very good. Thanks for posting!

Queen Zan August 15, 2009

What a fantastic dish! I couldn't find the goat cheese, but it was still scrumptious without. My finicky son who "doesn't like potato salad" ate enough to fill a cereal bowl! Thanks for sharing, we'll add this delicious dish to our summer repertoire.

TrishM August 11, 2009