Warm Potato and Goat Cheese Salad

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. 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.