If you’re like me, you generally stay as far away as possible from potato salad due to the horrific overuse of mayonnaise, or even worse, Miracle Whip, in this Southern classic. This salad will change your life, or at least your opinions about potato salad. Eat it warm or make it ahead of time because it’s equally delicious chilled. It’s a great summer side dish at a BBQ, on a picnic, or if you’re lucky enough, on a boat! Ingredients:

  • 2 pounds potatoes, scrubbed well and cut into 3/4-inch pieces
  • Coarse salt and freshly ground pepper
  • 2 tablespoons white-wine vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • 3 ounces crumbled goat cheese (1/2 cup)
  • 1 celery stalk, finely chopped
  • 1 small shallot, finely chopped
  • 2 tablespoons finely chopped fresh flat-leaf parsley


  1. Cover potatoes with water in a medium saucepan; season with salt, and bring to a boil. Reduce heat, and simmer until tender, 10 to 12 minutes. Drain, reserving 1 tablespoon cooking liquid. Let potatoes cool for 5 minutes.
  2. Whisk together vinegar, mustard, and reserved cooking liquid. Add oil in a slow, steady stream, whisking constantly until emulsified.
  3. Transfer potatoes to a bowl, and drizzle with vinaigrette. Gently stir in goat cheese, celery, shallot, and parsley. Season with salt and pepper.
By: Abra Snider, General Manager