Potato Salad with Ile de France Goat Cheese

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At a glance
2 lbs. new potatoes
1 large red onion, chopped (1 cup)
1/3 canola oil
3 tbsp. cider vinegar
1/4 cup chopped fresh parsley
2 tbsp. chopped fresh tarragon
2 tbsp. dijon-style mustard
1/2 tsp. salt
1/4 tsp. ground black pepper
4 oz. bacon, cooked until crisp and coarsely crumbled
8 oz. Ile de France Goat Cheese, crumbled


Cover potatoes with water in a large pot. Cover the pot, bring potatoes to a boil, then uncover the pot and simmer until potatoes are tender, about 15 minutes. Drain and cool the potatoes slightly.

In a large bowl, combine the next eight ingredients except Ile de France Goat Cheese (red onion through pepper). Slice potatoes into quarters and add them to the onion mixture along with the bacon. Gently stir in the Ile de France Goat Cheese and serve warm.

Additional Tips

To make ahead: Prepare and refrigerate for up to 3 days. Serve at room temperature.