Warm Potato Salad with Goat Cheese

• 2 to 2 1/2 pounds tiny new potatoes or 6 medium red-skinned potatoes, scrubbed
• 1/2 cup natural low-fat vinaigrette, preferably balsamic
• 4 to 6 ounces mixed baby greens (mesclun)
• 4 ounces crumbled goat cheese (such as Montrachet)

1. Bake or microwave the potatoes until done but still firm.
2. When cool enough to handle, cut the new potatoes in half, or cut the regular potatoes into large dice.
3. Combine the potatoes with the vinaigrette in a mixing bowl and stir gently.
4. Let stand for about 10 minutes.
5. Divide the greens among 4 salad plates or shallow bowls.
6. Drain off any excess vinaigrette from the potatoes in a small container and drizzle it over the greens.
7. Divide the potatoes among the salad plates, placing them atop the greens.
8. Top each serving with goat cheese and serve.
9. Calories: 352
10. Total Fat: 11g
11. Protein: 7g
12. Carbohydrate: 56g
13. Cholesterol: 25mg
14. Sodium: 597mg

tiny new potatoes, natural lowfat vinaigrette, baby greens, goat cheese

Taken from www.epicurious.com/recipes/food/views/warm-potato-salad-with-goat-cheese-372757 (may not work)