|10-12||small blue potatoes or small red potatoes
|1||small garlic clove, minced|
|1/8 teaspoon||kosher salt|
|1 tablespoon||cider vinegar|
|1 tablespoon||olive oil|
|1/2 teaspoon||Dijon-style mustard|
|1/4 teaspoon||ground black pepper|
|1 1/2 cups||grape or cherry tomatoes, halved|
|3 tablespoons||crumbled goat cheese|
In a large saucepan or Dutch oven with steamer insert, steam potatoes over 1 inch boiling water until just tender, 15‑20 minutes; drain and set aside to cool slightly.
To prepare dressing, finely mince the garlic and sprinkle with the salt. Use the flat side of a large knife to mash the garlic to a paste. Place in a small bowl or cup and add vinegar, oil, mustard, and pepper; whisk to blend.
When cool enough to handle but still warm, halve the potatoes (or quarter if large) and place in a medium bowl. Add tomatoes and dressing and toss to coat. Let stand 10 minutes to allow the flavors to blend, then sprinkle with the goat cheese and serve at once.
|Serving Size||3/4 cup|
|Sat Fat||1.5 g|
|Trans Fat||0 g|