Warm Potato and Goat Cheese Salad
Ashley
ingredients
- 2 1/2 pounds cubed peeled Yukon gold potatoes
- 1/4 cup dry white wine
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup finely chopped onion
- 1/2 cup chopped fresh flat-leaf parsley
- 1 (3-ounce) package goat cheese
- 1/2 cup goat’s milk fromage blanc
- 1/4 cup light sour cream
- 1/4 cup red wine vinegar
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
directions
- 1
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain.
- 2
Combine warm potatoes, wine, salt, and pepper in a large bowl; toss gently. Add onion, parsley, and goat cheese. Combine fromage blanc and remaining ingredients, stirring with a whisk until smooth. Add fromage blanc mixture to potato mixture; toss gently to coat.
Source: Ashley
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