Herbed Potato Salad Medley

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  • 2 1/2 lbs. golf-ball-sized New/Fingerling Potatoes (white, red, purple/blue), scrubbed
  • 1/21 8oz. block of Conebella Farm Cheese (suggested selections being Sharp Cheddar, Colby with Dill, Garlic and Chive Cheddar, Garlic and Dill Cheddar, Italian Cheddar/Colby, or Smoked Cheddar)
  • 1/3 cup Olive Oil
  • 3/4 cup fresh Asparagus, chopped and blanched
  • 1/3 cup finely chopped Shallot (from about 1 medium shallot)
  • 3 tablespoons Girard’s Champagne Dressing
  • 1 tablespoon Stone Ground Dijon Mustard
  • 2 1/2 teaspoons kosher Salt, plus more as needed
  • 1/4 teaspoon freshly ground Black Pepper, plus more as needed
  • 1/4 cup finely chopped fresh Italian Parsley leaves
  • 1/4 cup finely chopped fresh Tarragon or Dill leaves, or a combination


  1. Place the potatoes in a large pot filled with heavily salted water and bring to a boil over high heat. Reduce the heat to medium and simmer until a paring knife can easily be inserted into the potatoes. This should take about 12 to 14 minutes.
  2. While potatoes are cooking, whisk the oil, shallot, vinegar, mustard, 1 teaspoon of the measured salt, and the measured pepper in a large bowl. Once liquid ingredients are incorporated together, add in cubed Conebella Farm Cheese and asparagus, set aside.
  3. When the potatoes are ready, drain them, transfer to a rimmed baking sheet, and spread into an even layer. Set aside until cool enough to handle but still warm, about 20 minutes. Slice the potatoes into 1/2-inch rounds and place in the bowl with the dressing.
  4. Add the herbs and the remaining 1 1/2 teaspoons of salt and gently toss to combine. Taste and season with additional salt and pepper as needed.
  5. Serve chilled or at room temperature.