Once your dressing is whirled up and resting, go ahead and throw together the rest of the salad. I like to make mine with those little baby new potatoes, both because they taste great and because there is exactly zero peeling involved. Boil them up until they are just tender, and when they are cool enough to handle, slice any that look too big for a mouthful in half.
Pop them in a bowl with some chopped celery (you gotta have celery in potato salad!) and a couple spoonfuls of capers for a little zing. Now pour your creamy, dreamy Boursin dressing over the whole thing and (trust me on this) toss it all together using your hands. Your hands are always, always going to be better than the best tongs in the world for tossing salad…just give them a good scrub and dive on in there. Gently move everything around until the potatoes are nice and coated with the dressing. Now scatter some fresh parsley over the whole thing and you are ready to go! This is a warm to room temperature salad…technically you could serve it cold, but I am in love with the warm creaminess of the whole thing.
And for the record, the Boursin people have never heard of me or this here blog, so this is completely my unbiased and unrequited love for their cheese speaking to you. Just so you know. So if you, like me, are helpless in the face of Boursin cheese, you need to try this salad immediately. And if you are new to the wonderfulness of Boursin…come see what all the deliciousness is about!
- 1½ pounds new potatoes (red or yellow), rinsed
- 1 package Boursin cheese (any variety, but I like the pepper best!)
- Juice from ½ lemon
- ½ cup buttermilk
- Coarse salt
- 2 celery stalks, sliced into small pieces
- 2 tablespoons capers
- Chopped fresh parsley for garnish
- Cover potatoes with cold water in a large pot. Bring to a boil and simmer until just tender, about 20 minutes. Drain and cool until you are able to handle them.
- While the potatoes are cooling make the dressing: place cheese and lemon juice into a food processor and process. Pour the buttermilk in a slow stream through the feed tube until it reaches the consistency you like. Taste and add salt as needed (and pepper if you haven't used the pepper variety of Boursin)
- Cut any larger potatoes in half and place all potatoes in a large mixing bowl with the celery and the capers. Pour the dressing over the potatoes, and using clean hands, gently mix everything together until it is well-coated.
- Transfer to a serving bowl, garnish with parsley and serve warm or at room temperature.