Potato Salad with Ile de France Goat Cheese

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At a glance
1 1/2 lb potatoes with firm flesh
2 oz Ile de France Goat Cheese
2 treviso salads (or 1 head of iceberg lettuce)
1/2 bunch radishes
2 or 3 dried tomatoes marinated in olive oil
1/3 cup plain yogurt
1 tablespoon mustard
1 tablespoon balsamic vinegar
Coarse salt, ground pepper


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.

Additional Tips

The cooking time for the potatoes depends on the size. Poke one of them with a knife: it must cut into it without resistance.