Tangy Goat Cheese & Dill Potato Salad

Name: Tangy Goat Cheese & Dill Potato Salad
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, creme fraiche, 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

13 ingredients

5 steps

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, creme fraiche, 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

Directions

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.
2

When the potatoes are cooked, return them to the hot pot and douse with the wine or white wine vinegar.
3

In a large bowl, whisk together the goat cheese, yogurt, lemon juice, EVOO, and garlic.
4

Toss the potatoes, dill, and scallions in the dressing and season with salt and pepper.
5

Garnish with chopped pickles and thinly sliced radishes and serve.