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Warm Potato Salad with Goat Cheese

Martha Rose Shulman
  • 20 minutes
  • Serves 6

INGREDIENTS

2 tbsp

Flat-leaf parsley

1

Garlic clove, small or medium

2 tbsp

Red onion

2

Sage, leaves

1 tsp

Dijon mustard

1 tbsp

Lemon juice, freshly squeezed

1

Salt

1

Salt and freshly ground pepper

1/3 cup

Olive oil, extra virgin

1 tbsp

White wine vinegar or sherry vinegar

2 oz

Goat cheese, soft

1 ½ pounds Yukon gold, fingerling or red bliss potatoes