For the dressing:1 tbsp white wine vinegar or sherry vinegar1 tbsp freshly squeezed lemon juiceSalt to taste1 tsp Dijon mustard1 small or medium garlic clove, minced or pureed1/3 cup extra virgin olive oil, or 1/4 cup low-fat yogurt or buttermilk and 2 tablespoons extra virgin olive oilFor the salad:1 1/2 lb potatoesSalt and freshly ground pepper to taste2 to 4 tbsp finely chopped red onion (to taste), rinsed with cold water and drained2 tbsp chopped flat-leaf parsley2 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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This recipe was most recently featured in
Boston Organics Newsletter No. 34 of 2011.