2 Tbsp. kosher salt31⁄4 lb. small white or yellow potatoes 3⁄4 cup mayonnaise1⁄2 cup chopped fresh chives1⁄4 cup chopped green onions2 Tbsp. sherry vinegar2 Tbsp. drained diced pimientos1 tsp. minced garlic1 tsp. kosher salt1 tsp. freshly ground black pepper6 oz. goat cheese, softened
1. Bring 2 Tbsp. salt, potatoes, and 2 qt. water to a boil in a Dutch oven; reduce heat, and simmer, uncovered, 20 minutes or until potatoes are almost tender when pierced with a sharp knife. Drain; cool 20 minutes or until cool enough to handle.
2. halve or quarter potatoes to make uniform pieces; place in a large bowl.
3. Combine mayonnaise and remaining ingre- dients. pour dressing over warm potatoes, stirring gently to coat. Cover and chill 2 hours to allow flavors to blend.