Warm Potato and Goat Cheese Salad

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 159
  • Fat: 6.9g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 5.5g
  • Carbohydrate: 18.4g
  • Fiber: 1.3g
  • Cholesterol: 7mg
  • Iron: 1.1mg
  • Sodium: 180mg
  • Calcium: 29mg

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.
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