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.
Cooking Light APRIL 2009
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.
Go to full version of