- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- Laurent Grangien
Ingredients
Directions
Boil the potatoes (skin on) in water with a pinch of salt (15-20 min).
Dressing
Put the mustard, vinegar, plus a pinch of salt and pepper in a salad bowl.
Peel and dice the cooked potatoes.
Mix them with ¾ of the dressing and the chopped chives.
Put completed potato salad in a form (I use rings for individual salads, but you can use any kind of dish that can go in the oven).
Cover the potatoes with goat cheese and put under a broiler for 5 minutes.
Roast pine nuts in oven and scatter them on top before serving.
Toss remainder of dressing with lettuce and serve with potato salad.
Wine
Tablas Creek “Esprit de Beaucastel”
Preparation time
45 minutes.
