Warm Potato Salad With Goat Cheese

Ingredients

2 pounds red potatoes, scrubbed and cut into ¾-inch pieces
2 tablespoons white-wine vinegar
1 teaspoon Dijon mustard
3 ounces crumbled goat cheese (½ cup)
1 celery stalk, finely chopped
1 small shallot, finely chopped

Preparation

1
Cover potatoes with water in a medium saucepan; season with salt, and bring to a boil. Reduce heat, and simmer until tender, 10 to 12 minutes. Drain, reserving 1 tablespoon cooking liquid. Let potatoes cool for 5 minutes.
2
Whisk together vinegar, mustard and reserved cooking liquid. Add oil in a slow, steady stream, whisking constantly until emulsified (mixing of two ingredients that don't normally mix together well, as in oil in salad dressings).
3
Transfer potatoes to a bowl and drizzle with vinaigrette. Gently stir in goat cheese, celery, shallot and parsley. Season with salt and pepper.

Tools

 



Yield:

6.0 servings

Added:

April 29, 2010

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