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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 to 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)


Make the dressing first. 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 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 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.

Based on a Martha Rose Shulman recipe in the New York Times, October 23, 2008

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