This potato salad is full of color; red, white, green, and purple. I love multi-colored fingerling potatoes; they add so much fun color to a dish without needing to lift a finger (that wasn’t a very good joke, I think).
I love the sweetness of the gherkins with the crunch of the celery and the peppery bite of the radish, married together with the tang of the goat cheese. I also quite like that despite using an olive oil dressing, this potato salad is still quite creamy. The potatoes break apart slightly, and their starch mingles with the oil to coat all the other components thickly with the lemon thyme dressing.
Make this for your next party; it is not your everyday potato salad and will be a colorful addition to any table. Enjoy!
1 cup sliced radishes
2 pounds of red, purple and white fingerling potatoes
3 stalks celery, chopped
1 half of a red onion, diced
1/2 cup diced sweet gherkins
4 ounces of crumbled goat cheese
1/2 cup olive oil
juice of 2 lemons
1 tablespoon fresh chopped thyme
In a large stock pot, add the potatoes, plenty of salt, and cold water. Cook the potatoes until a fork can pierce them easily, then drain and allow to steam dry. Slice them into bite sized chunks.
Meanwhile, toss the radishes, celery, red onion, and gherkins into a large bowl. Add the cooled and sliced potatoes.
In a small bowl, mix the lemon juice, thyme, salt, pepper and olive oil until the oil is emulsified. Pour over the potatoes mixture and toss.
Crumble over the goat cheese and toss lightly. Refrigerate over night or for at least four hours. Enjoy!