Warm Potato Salad With Goat Cheese

For the dressing:

• 1 Tbsp white wine vinegar or sherry vinegar
• 1 Tbsp freshly squeezed lemon juice
• Salt to taste
• 1 tsp Dijon mustard
• 1 small or medium garlic clove, minced or pureed
• 1/3 cup extra virgin olive oil, or 1/4 cup low-fat yogurt or buttermilk and 2 tablespoons extra virgin olive oil

For the salad:

• 1 1/2 lb potatoes
• Salt and freshly ground pepper to taste
• 2 - 4 tbsp finely chopped red onion (to taste), rinsed with cold water and drained
• 2 Tbsp chopped flat-leaf parsley
• 2 oz soft goat cheese
• 2 to 3 sage leaves, cut in thin slivers (optional)

For dressing: Whisk together lemon juice, vinegar, mustard, salt, pepper, and garlic. Whisk in olive oil or yogurt and olive oil. Taste and adjust seasonings, set aside.

Scrub potatoes and cut into 3/4-inch cubes. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. (If you use white potatoes, check rather often, they get tender faster than Yukons or reds.)

Remove from heat and toss while hot in a bowl with salt and pepper to taste, onions, parsley, goat cheese, and dressing. Sprinkle sage over top and serve.