For Salad:

* 3 pounds fingerling or new potatoes

* Your choice of summer vegetables, such as green beans, radishes, zucchini, carrots, kale

1 ½ teaspoons chopped lemon peel

* Fresh herbs (optional)

For Dressing:

* 5 oz. Asgaard Dairy chive flavored fresh chèvre (leave out of the fridge for an hour so it will be soft)

2-3 Tablespoons lemon juice or red wine vinegar

¼ cup olive oil

salt and pepper

1 Tablespoon mustard

1 teaspoon sugar or maple syrup

PREPARATION:

Cut the potatoes up in chunks and put them in a pot.  Cover the potatoes with water and boil until you can pierce them with a knife.  While potatoes cool, prepare other vegetables.  For green beans, zucchini, kale, etc. blanch or steam briefly so vegetables are cooked but still crisp.  For carrots, radishes, etc. just slice raw.  Mix potatoes, vegetables, lemon peel and chopped herbs.

Combine the dressing ingredients in a jar and shake.  Pour onto salad and toss together.