Radish and Potato Salad with Goat Cheese

Recipe: "Radish and Potato Salad with Goat Cheese and Tarragon-Lemon Vinaigrette" by Beatrice Peltre published in Mindful Magazine and accompanying blog post on La Tartine Gourmande
Rating: The salad has a nice crunch and color.  It is pleasant.  The flavors slightly overwhelm the radishes so you don't notice the radishes very much, so this is more of a potato salad with crunchy raw vegetables.
Status: Made once.

Additional Notes:

• I also garnished this with minced radish leaves (the leaves from the top of the radishes; they are edible and taste slightly peppery, similar to arugula).  I like the green color that this adds to the salad, though you don't notice their taste much in this salad.
• I used dried thyme instead of fresh tarragon in the dressing, and for the oil used a mixture of 2 Tbsp walnut oil plus 3 Tbsp olive oil, since that's what I had around.  The herbs add a nice touch to the dressing, so I do recommend including some sort of herb, though I think which one you use is slightly flexible.
• If I make this again, I think that the goat cheese should be added as a garnish only on top of each person's plate, right before they eat it.  It shouldn't be mixed into the serving bowl, since even with minimal stirring, it makes everything goopy.  The goat cheese tastes nice in the salad, though I think it is an optional addition, and not something that is absolutely necessary.
• The quantities in the recipe make a huge salad.  I would definitely reduce the amount by half or a quarter if you aren't making this for a crowd.
• Since the salad has lots of red, orange, and white colors in it, the little yellow fingerlings are perfect since they add harmonious colors to the salad.  I didn't try other color fingerlings (e.g. reds, blues) but I think the plain yellow fingerlings (ones with a pale yellow inside.  she has you peel the skin so the color of the skin doesn't matter) are probably prettiest in this salad.
• The recipe suggests peeling the skin of the potatoes.  Although the skin can be pulled off with your fingers once the potatoes are cool (use a fork to lift up an edge of the skin to pull), this was the most time consuming part.  I don't know if the skins will peel off unattractively if you don't peel the potatoes before slicing them, but if I am pressed for time, then peeling the potatoes is the step I would try skipping.