Red Potato Salad With Artichokes And Boursin Dressing
2 pounds red potatoes, scrubbed but not peeled
1 bunch green onions, finely chopped
3 stalks celery, diced
1 bunch radishes, cleaned and thinly sliced
4 slices bacon, cooked crisp and crumbled
2 jars marinated artichoke hearts, drained and coarsely chopped
½ cup mayonnaise
½ cup sour cream or plain yogurt
1 tbsp finely minced parsley
1 pkg Boursin or Rondele cheese, herb and garlic flavour
1 Shallot, minced
2 cloves garlic, minced
1 tbsp each of fresh basil and oregano, finely minced or 1 tsp each of dried
1 tbsp Dijon mustard
1 tbsp sherry or red wine vinegar
Juice of one lemon
2/3 cup extra virgin olive oil
Combine vinaigrette ingredients, season with salt and pepper and set aside.
Cook potatoes in a large pot of boiling water until tender, about 25 minutes, and drain thoroughly. Cool slightly and cut into chunks or slices. Place in a large mixing bowl and pour vinaigrette over and let sit about a half hour.
In a food processor cream the mayonnaise, sour cream and boursin cheese until smooth. Pour into a small bowl and stir in the green onion, celery, radishes, artichoke hearts, parsley and the crumbled bacon. Fold mixture into the potatoes gently turning to coat evenly. Chill for at least an hour so flavours have a chance to blend.
Garnish with hard-boiled eggs and or chopped parsley if desired.