Equipment
Ingredients
dressing
- 15 ml white wine vinegar
- 15 ml lemon juice
- 2 g salt
- 5 g dijon mustard
- 1 garlic, minced
- 80 ml olive oil
salad
- 680 g red bliss potatoes
- 1 g black pepper, freshly ground
- 1 red onion, finely chopped, rinsed, and drained
- 30 g parsley, chopped
- 55 g goat cheese, crumbled
- sage, thinly slivered
Nutrition (per serving)
Method
In a bowl, whisk together the vinegar, lemon juice, Dijon mustard, garlic, and salt.
Gradually pour the olive oil into the vinegar mixture while whisking constantly until the dressing is emulsified.
Scrub the potatoes and cut them into 2 cm (3/4 inch) pieces.
Place the potatoes in a steamer basket over 2.5 cm (1 inch) of boiling water (100°C/212°F) in a medium saucepan.
Cover the pan and steam the potatoes for 10 to 12 minutes until they are tender when pierced with a fork.
Transfer the hot potatoes to a large bowl and season immediately with salt and pepper.
Add the red onion, parsley, and goat cheese to the bowl. Pour the dressing over the top and toss gently.
Garnish with slivered sage leaves if using and serve while warm.
Chef's Notes
- Rinsing the chopped red onion in cold water removes the harsh sulfurous bite, making it milder in the salad.
Storage
Refrigerator: 3 days — Store in an airtight container; the cheese will firm up when cold.
Reheating: Microwave in 30-second intervals or warm in a pan over low heat with a splash of water.
