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Warm Potato and Goat Cheese Salad

Photo: Randy Mayor; Styling: Jan Gautro
Yield 12 servings (serving size: 2/3 cup)
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

Nutrition Information

  • calories 159
  • fat 6.9 g
  • satfat 2 g
  • monofat 2.3 g
  • polyfat 0.3 g
  • protein 5.5 g
  • carbohydrate 18.4 g
  • fiber 1.3 g
  • cholesterol 7 mg
  • iron 1.1 mg
  • sodium 180 mg
  • calcium 29 mg

How to Make It

  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.