I am a big fan of Boursin cheese. Before I hunkered down and got all serious about this cooking stuff, I never had a party that didn't feature a round of peppery Boursin cheese surrounded by a tidy circle of Carr's Water crackers. It felt like the height of elegance to my twenty-something self, and while I now have a few other appetizer ideas in my arsenal, I still have a sentimental corner of my heart devoted to Boursin, which still tastes as lovely as ever and is always reliably waiting for me in the fancy cheese part of my supermarket. Which is very handy, because along the way I also started using it as one of the key ingredients for a scrumptious and easy potato salad.

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