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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 231 kcal
- Protein
- 4 g
- Carbohydrates
- 20 g
- Fat
- 16 g
- Fiber
- 2 g
- Sugar
- 2 g
- Sodium
- 205 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 4 mg
- Potassium
- 572 mg
- Calcium
- 42 mg
- Iron
- 1.6 mg
- Magnesium
- 32 mg
- Phosphorus
- 101 mg
- Zinc
- 0.6 mg
- Vitamin A
- 48 mcg
- Vitamin C
- 18 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 2.0 mg
- Vitamin K
- 94 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.11 mg
- Riboflavin
- 0.08 mg
- Niacin
- 1.4 mg
- Folate
- 31 mcg
- Water
- 113 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Potatoes are mushy or falling apart
Cause: Overcooked during the steaming process
Fix: Cannot be fixed; handle very gently during assembly to prevent further breakdown.
Prevention: Begin checking the potatoes for doneness at the 8-minute mark.
Cultural Context
Potato salads are a staple in many cuisines, but this French-inspired version offers a lighter, more elegant take. It moves away from mayonnaise-based dressings, common in American versions, favoring a bright vinaigrette. The addition of goat cheese and fresh herbs gives it a distinctly European flair, perfect as a sophisticated side dish for a variety of meals.
