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