Tangy Goat Cheese & Dill Potato Salad
Recipe information
Yield
serves 4
Ingredients
2 1/2 pounds diced Yukon Gold potatoes
Salt
1/4 cup white wine or 2 tablespoons white wine vinegar
1/2 cup goat cheese crumbles
1 cup yogurt, crème fraîche, or sour cream
Juice of 1 lemon
1/4 cup EVOO (extra-virgin olive oil)
1 small garlic clove, finely grated or mashed to a paste
1/4 cup finely chopped fresh dill
4 scallions, whites and greens, finely chopped
Black pepper
2 dill pickles, chopped
4 radishes, thinly sliced
Preparation
Step 1
In a large pot, cover the potatoes with water and bring to a boil, then salt the water and cook until tender, about 10 minutes.
Step 2
When the potatoes are cooked, return them to the hot pot and douse with the wine or white wine vinegar.
Step 3
In a large bowl, whisk together the goat cheese, yogurt, lemon juice, EVOO, and garlic. Toss the potatoes, dill, and scallions in the dressing and season with salt and pepper. Garnish with chopped pickles and thinly sliced radishes and serve.
