Dressing
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 clove garlic, minced or pureed
1/3 cup olive oil — for low-fat dressing, use 1/4 cup yogurt or buttermilk and 2 tablespoons olive oil
Whisk together the vinegar, lemon juice, salt, mustard and garlic. Whisk in the olive oil. Taste and adjust seasonings. You can make it several hours in advance.
Salad
1 1/2 pounds fingerling potatoes, washed
Salt and fresh ground pepper to taste
3 tablespoons finely chopped red onion, rinsed with cold water and drained
2 tablespoons chopped Italian parsley
2 ounces soft goat cheese
2-3 sage leaves, cut into thin slivers (optional)
Cut the potatoes into 3/4-inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10-12 minutes. Remove from heat and while still hot, toss in a bowl with salt and pepper, red onion, parsley, goat cheese and the dressing. Sprinkle the sage over the top and serve.