Herbed Potato Salad Medley
Ingredients
Scale
- 2 1/2 lbs. golf-ball-sized New/Fingerling Potatoes (white, red, purple/blue), scrubbed
- 1/2 – 1 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Serve chilled or at room temperature.
Find it online: https://www.weaversorchard.com/cooking-conebella-farm-cheese/