Quick, Vegetarian
Serves 42 pounds red potatoes, scrubbed and cut into 1/4 inch pieces
2 Tbl white vinegar
1 tsp Dijon mustard
3 Tbl extra virgin olive oil
3 ounces crumbled goat cheese
1 celery stalk, finely chopped
1 small shallot, finely chopped
2 Tbl 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 unitl tender, 10 -12 minutes. Drain, reserving 1 tbl of 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.
Recipe courtesy of Martha Stewart Living Magazine