2 pounds small new potatoes, quartered

2 tablespoons balsamic vinegar

1/4 cup extra-virgin olive oil

1 tablespoon Dijon mustard

2 tablespoons chopped fresh basil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup chopped onion

1/2 cup chopped kohlrobi

3/4 cup chèvre or Feta cheese

2 tablespoons chopped fresh garlic scapes

2 pounds small new potatoes, quartered 2 tablespoons balsamic vinegar 1/4 cup extra-virgin olive oil 1 tablespoon Dijon mustard 2 tablespoons chopped fresh basil 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 cup chopped onion 1/2 cup chopped kohlrobi 3/4 cup chèvre or Feta cheese 2 tablespoons chopped fresh garlic scapes

Place potatoes into a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes; drain.
Whisk vinegar, olive oil, mustard, basil, salt, and pepper together in a large bowl; add the potatoes, kohlrobi, and onion. Toss gently to coat. Let stand until cool, about 30 minutes.
Fold cheese and garlic scapes into potato salad until blended