Warm Potato Salad With Goat Cheese
By: Jennifer, Singl...
Published: Thursday, April 29, 2010 - 7:19am

Ingredients




2 pounds red potatoes, scrubbed and cut into ¾-inch pieces
2 tablespoons white-wine vinegar
1 teaspoon Dijon mustard
3 tablespoons Extra Virgin Olive Oil
3 ounces crumbled goat cheese (½ cup)
1 celery stalk, finely chopped
1 small shallot, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley
Course salt and ground pepper

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.