By Martha Rose Shulman
As published at https://cooking.nytimes.com/recipes/1016484-warm-potato-salad-with-goat-cheese?action=click&module=Collection%20Band%20Recipe%20Card®ion=Our%20Best%20Picnic-Perfect%20Potato%20Salads&pgType=supercollection&rank=10
Yield: Serves 6
Time: 20 minutes
You can use Yukon golds, fingerlings or red bliss potatoes for this warm, creamy salad. The goat cheese melts into the dressing when you toss it with the hot potatoes.
1 tablespoon white wine vinegar or sherry vinegar
1 tablespoon freshly squeezed lemon juice
Salt to taste
1 teaspoon Dijon mustard
1 small or medium garlic clove, minced or pureed
1/3 cup extra virgin olive oil, or for a low-fat dressing use 1/4 cup low-fat yogurt or buttermilk and 2 tablespoons extra virgin olive oil
1.5 pounds Yukon gold, fingerling or red bliss potatoes
Salt and freshly ground pepper to taste
2 to 4 tablespoons finely chopped red onion (to taste), rinsed with cold water and drained
2 tablespoons chopped flat-leaf parsley
2 ounces soft goat cheese
2 to 3 sage leaves, cut in thin slivers (optional)
Make the dressing. 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 dice if large. If using fingerlings cut in 3/4 inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. 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.