This recipe is from the Recipes for Health series in the New York Times. You can use Yukon golds, fingerlings or red bliss potatoes for this warm, creamy salad. The goat cheese melts into the dressing when you toss it with the hot potatoes.
For the dressing
- 14.79 ml white wine vinegar or 14.79 ml sherry wine vinegar
- 14.79 ml fresh lemon juice
- 4.92 ml Dijon mustard
- 1 garlic clove (minced or pureed)
- 78.07 ml extra virgin olive oil (or 1/4 cup low-fat yogurt or 1/3 cup buttermilk and 2 tablespoons extra virgin olive oil, for a low )
For the salad
- 680.38 g yukon gold potatoes, fingerling or 680.38 g Red Bliss potatoes
- salt & freshly ground black pepper
- 29.58-59.16 ml finely chopped red onions, rinsed with cold water and drained (to taste)
- 29.58 ml chopped flat leaf parsley
- 56.69 g goat cheese, soft
- 2-3 sage leaves, cut in thin slivers (optional)
- 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.
- 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.