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Warm potato salad with goat cheese
Warm potato salad with goat cheese

You will need to present your vaccine passport to pick up your online order in-store as of January 18. In any other situation, please select home delivery.

Warm potato salad with goat cheese

Preparation 25 to 30 minutes
Cooking time 25 minutes
Servings 6


  • 600 g (1 1/4 lb) red new potatoes, cut into quarters
  • 30 ml (2 tbsp) vegetable oil
  • Salt and freshly ground black pepper
  • 150 g (5 oz) smoked bacon, diced
  • 1 package of 285 g (10 oz) of fresh spinach, rinsed, stems removed
  • 1/2 bunch of green onions, thinly sliced


  • 1 large French shallot, finely chopped
  • 2 small garlic cloves, minced
  • 30 ml (2 tbsp) vegetable oil
  • 75 ml (5 tbsp) wine vinegar
  • 30 ml (2 tbsp) Dijon mustard
  • 1/2 bunch of fresh tarragon, stems removed, chopped, or 5 ml (1 tsp) dried tarragon
  • Salt and freshly ground black pepper


  • 30 g (1 oz) pine nuts, dry-toasted
  • 100 g (3 1/2 oz) unripened goat cheese, crumbled


  1. Preheat the oven to 190°C (375°F)
  2. In a salad bowl, mix together the potatoes and the vegetable oil.
  3. Season with salt and pepper. Stir well.
  4. Spread the potatoes on a baking sheet.
  5. Cook in the oven for 25 to 30 minutes. Flip the potatoes halfway through the cooking time.
  6. In a bowl, place all the vinaigrette ingredients. With a whisk, whip to emulsify.
  7. In a skillet, sauté the diced bacon over medium-high heat.
  8. Once the diced bacon is browned, remove from the skillet. Set aside on paper towel.
  9. Remove the excess fat from the skillet and cook the spinach until translucent. Set aside.
  10. In a salad bowl, place the potatoes, spinach, diced bacon and green onions.
  11. Add the vinaigrette. Stir well.
  12. Divide the salad between 6 plates.
  13. Sprinkle each serving with pine nuts and goat cheese.
  14. Serve immediately.
Availability in stores