Side Dish / Vegetarian Main
A creamy warm potato salad with soft Taleggio cheese, fresh herbs, crisp celery, and a light mustard-lemon dressing. Simple, rustic, and ready in about 20 minutes.
Recipe video
Wash the baby potatoes well and cut larger ones in half so they cook evenly.
Place the potatoes in a pot, cover with cold salted water, and bring to a gentle boil.
Cook for 12–15 minutes, until the potatoes are tender but not falling apart.
While the potatoes cook, finely slice the celery and red onion.
Chop the parsley and chives, keeping a little chive aside for garnish.
In a large bowl, whisk olive oil, lemon juice, Dijon mustard, salt, and black pepper.
Drain the potatoes well and let them steam-dry for 2 minutes.
Add the warm potatoes to the dressing and toss gently so they absorb the flavor.
Add celery, red onion, parsley, and chives, then fold everything together.
Cut the Taleggio into small cubes or soft slices.
Add the Taleggio while the potatoes are still warm, folding gently so it softens without fully melting.
Finish with toasted walnuts, lemon zest, and extra chives, then serve warm or at room temperature.
