Warm Potato and Goat Cheese Salad

Warm Potato and Goat Cheese Salad Recipe
Photo: Randy Mayor; Styling: Jan Gautro
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.

Yield:

12 servings (serving size: 2/3 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Tasia Malakasis, Belle Chèvre,

April 2009
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