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.
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
How to Make It
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.
This is a great alternative to mayo based potato salad. Like others, I could not find goat based fromage blanc, but I did find regular fromage blanc and used that. It makes a ton of sauce, so add that sparingly as you go. It's got a great goat's cheese flavor. We will make again for sure!
We also could not find the goat cheese, so I used feta cheese instead. Although not as creamy as it was supposed to be, the flavor of this salad was great. For anyone who is looking for a non-mayo potato salad, I would suggest this one.
The hardest part of this recipe was finding goat cheese fromage blanc! I searched over 5 different stores, including specialty stores, and came up empty-handed. I did learn that you can use cream cheese mixed with heavy cream as a substitute, and I was able to find goat cream cheese to make it even more authentic. The actual execution of the recipe was pretty simple, but it makes a lot so definitely half it if you are not feading a crowd. Between the goat cheese and the red wine vinegar and the tarragon, the flavors are strong and unique. This is not your everyday average potato salad, but I served it wonderfully with the Chipotle Sloppy Joe's, also from the April '09 issue, and I can also see it going great with plain old barbeque. It definitely is a dish that will impress with its uniqueness!