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Potato Salad with Cendre de Lune
  • Prep
    15 min
  • Total
    35 min
  • Serving

Creamy Potato Salad with Cendré de Lune


  • 450 g (1 lb) sliced potatoes (preferably fingerling potatoes)
  • 125 ml (1/2 cup) plain Greek yogurt
  • 60 ml (1/4 cup) mayonnaise
  • ½ Orange zest, finely shredded
  • Juice of one orange
  • 750 ml (3 cups) shredded romaine lettuce
  • 250 ml (1 cup) Cendré de Lune cheese or L’Étoile de Saint-Raymond cheese, diced
  • Salt
  • Pepper


For the potatoes:

Put the potatoes in a sauce pan and cover with cold water. Bring to a boil, then reduce to a simmer over medium-high heat. Do not cover. Potatoes are done when they are tender.

For the salad:

Mix all ingredients in a big bowl, except for the goat cheese. Serve and sprinkle Cendré de Lune cheese on each portion.