Salade de pommes de terre au fromage de chèvre (French)
Serves 4
2 pounds (900 g) organic red potatoes, cut into 3/4-inch (2 cm) pieces
2 Tbs. (30 ml) each: chopped parsley and white-wine vinegar
1 tsp. (5 ml) Dijon mustard
3 Tbs. (45 ml) olive oil
3 ounces (85 g) crumbled goat cheese (= 1/2 cup/120 ml)
1 small chopped each: celery stalk and shallot
1 Tbs. (15 ml) each: chia seeds, sage, rosemary, and thyme
un 1. Cover potatoes with water in a medium saucepan.
deux 2. Add some salt and bring to a boil.
trois 3. Reduce heat and simmer about 10-12 minutes.
quatre 4. Drain, save 1 Tbs (15 ml) of the liquid.
cinq 5. Let potatoes cool for 5 minutes.
six 6. Whisk together the vinegar, mustard and left over potato liquid.
sept 7. Whisk in the oil slowly.
huit 8. Transfer potatoes to a bowl. Drizzle with vinaigrette.
neuf 9. Gently stir in the goat cheese, celery, shallot, chia seeds, and the herbs.
