Peel potatoes and cut into slices. Cook in boiling salted water, about 7-8 minutes.
Meanwhile, wash and drain the salad and put in a bowl. Cut the radishes into thin discs and add them. On a paper towel, blot the dried tomatoes, then mince and add them.
In a bowl, mix the yogurt, mustard, balsamic vinegar and a pinch of pepper.
Once the potatoes are cooked, drain, allow to cool and add them to the salad. Top with the sauce and add the Ile de France Goat Cheese. Mix gently.
The cooking time for the potatoes depends on the size. Poke one of them with a knife: it must cut into it without resistance.