Warm Potato Salad with Goat Cheese
kristen boney
ingredients
- For the dressing:
- 1 t white wine/sherry vinegar
- 1 t freshly squeezed lemon juice
- Salt to taste
- 1 t Dijon mustard
- 1 small or medium garlic clove, minced
- 1/3 cup extra virgin olive oil
- For the salad:
- 1 1/2 pounds Yukon gold, fingerling or red bliss potatoes
- Salt and freshly ground pepper to taste
- 2 to 4 T finely chopped red onion (to taste), rinsed with cold water
- 2 T chopped flat-leaf parsley
- 2 ounces soft goat cheese
- 2 to 3 sage leaves, cut in thin slivers (optional)
directions
- 1
1. Make the dressing. Whisk together the lemon juice, vinegar, mustard, salt, pepper, and garlic. Whisk in the olive oil or the yogurt and olive oil. Taste and adjust seasonings, Set aside.
- 2
2. Scrub the potatoes and cut into 3/4-inch dice if large. If using fingerlings cut in 3/4 inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. Remove from the heat and toss while hot in a bowl with salt and pepper to taste, the onions, parsley, goat cheese, and the dressing. Sprinkle the sage over the top and serve.
Source: kristen boney
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