I usually don't like potato salad because I don't like cold mayo based salads that sit out at at picnics or pot lucks. However, when you swap the mayo for mustard and goat cheese, I'm in! I found this recipe on The Bitten Word.
Warm Potato Salad with Goat Cheese
2 pounds red potatoes, scrubbed well and cut into 3/4-inch pieces
Coarse salt and freshly ground pepper
2 tablespoons white-wine vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
3 ounces crumbled goat cheese (1/2 cup)
1 celery stalk, finely chopped
1 small shallot, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley
1. Cover potatoes with water in a medium saucepan; season with salt, and bring to a boil. Reduce heat, and simmer until tender, 10 to 12 minutes. Drain, reserving 1 tablespoon cooking liquid. Let potatoes cool for 5 minutes.
2. Whisk together vinegar, mustard, and reserved cooking liquid. Add oil in a slow, steady stream, whisking constantly until emulsified.
3. Transfer potatoes to a bowl, and drizzle with vinaigrette. Gently stir in goat cheese, celery, shallot, and parsley. Season with salt and pepper.