Warm Potato Salad With Goat Cheese

Photo: Jennifer, A Touch of Garlic

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

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.

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).

Transfer potatoes to a bowl and drizzle with vinaigrette. Gently stir in goat cheese, celery, shallot and parsley. Season with salt and pepper.