- 5 large red potatoes, scrubbed
- Kosher salt
- 1/4 cup balsamic vinegar
- 1 clove garlic
- 2 teaspoons Dijon mustard
- 1/4 cup fresh basil leaves
- 3/4 cup olive oil
- Freshly ground black pepper
- 8 ounces fresh goat cheese
- 3 tablespoons chopped fresh chives (optional)
Put the potatoes in a pot of salted cold water and bring to a boil. Reduce the heat and simmer until the potatoes are tender, but still firm, 12 to15 minutes. Drain and let cool before cutting each potato in 1/2-inch-thick slices.
While the potatoes are cooking, combine the vinegar, garlic, mustard, basil and 1/2 cup of the oil in a blender and blend until smooth. Season with salt and pepper.
Heat your grill to medium.
Brush the potato slices on both sides with the remaining 1/4 cup oil and season with salt and pepper. Place the potatoes on the grill, close the cover, and grill until lightly golden brown and just cooked through, about 2 minutes per side.
Carefully transfer the potatoes to a flat surface. Make stacks by layering the following: 1 slice potato, 1 tablespoon goat cheese, 1 slice potato, 1 tablespoon goat cheese, 1 slice potato. Place the stacks back on the grill, close the cover, and grill until the cheese begins to melt, about 1 minute.