Potato and Goat Cheese Salad

This is my most favorite potato salad ever. It has no mayo, and it has goat cheese. Need I say more? 

The recipe is from the New York Times Recipes for Health section. I don't really make too many changes to the recipe besides making it slightly less healthy by adding in some extra goat cheese. I use small red potatoes because it can be hard to find fingerlings if you're not near a farmer's market.

I usually just mix everything in together, dressing and other things, and then just add the warm potatoes to everything at the end. This is only a little different than the original recipe.

Works great for potlucks, barbecues, and side dishes!
Ingredients
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1 tablespoon white wine vinegar or sherry vinegar

1 tablespoon freshly squeezed lemon juice

Salt to taste

1 teaspoon Dijon mustard

1 small or medium garlic clove, minced or pureed

1/3 cup extra virgin olive oil, or for a low-fat dressing use 1/4 cup low-fat yogurt or buttermilk and 2 tablespoons extra virgin olive oil

1 1/2 pounds Yukon gold, fingerling or red bliss potatoes

Salt and freshly ground pepper to taste

2 to 4 tablespoons finely chopped red onion (to taste)

2 tablespoons chopped flat-leaf parsley

2 ounces soft goat cheese

1. Make the dressing. Whisk together the lemon juice, vinegar, mustard, salt, pepper, and garlic. Whisk in the olive oil or the yogurt and olive oil. Add salt, pepper, onion, parsley and goat cheese.

2. Scrub the potatoes and cut into 3/4-inch dice if large. If using fingerlings cut in 3/4 inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. Remove from heat and toss while hot in a bowl with dressing.

Dressing: