Warm Potato and Goat Cheese Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Thick, rich goat's milk fromage blanc (fresh soft goat cheese, similar to ricotta) combines with sour cream for the basis of a creamy dressing that stands in for mayonnaise. 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. 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.
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