Warm Potato Salad with Goat Cheese

Warm Potato Salad with Goat Cheese (Adapted from Martha Stewart)

2 pounds baby potatoes, cut into 3/4" pieces
salt
2 tablespoons white-wine vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
3 ounces (about 3/4 cup) crumbled goat cheese
1 celery stalk, finely chopped
1 small shallot, minced
2 tablespoons finely chopped fresh parsley
fresh ground pepper

In a medium saucepan, add potatoes and cover with water. Season with salt - bring mixture to a boil, reduce heat and simmer until the potatoes are tender, about 10 to 12 minutes. Set aside 1 tablespoon of the cooking liquid, then drain potatoes and allow to cool for 5 minutes.

In a large bowl, whisk together vinegar, mustard and reserved cooking liquid. Slowly drizzle in oil, whisking, until thoroughly combined and emulsified. Add potatoes and toss to coat - add goat cheese, celery, shallot and parsley, stirring gently to combine. Season with salt and fresh ground black pepper.

Makes about 4 servings.

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