Warm Potato and Goat Cheese Salad

Warm Potato and Goat Cheese Salad
Photo by Randy Mayor


  • 1 (3-ounce) package goat cheese
  • ½ cup goat's milk fromage blanc
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 2 ½ pounds cubed peeled Yukon gold potatoes
  • ¼ cup dry white wine
  • ½ teaspoon freshly ground black pepper
  • + 7 more ingredients
    • ½ teaspoon salt
    • ¼ cup light sour cream
    • ½ cup chopped fresh flat-leaf parsley
    • 1/3 cup finely chopped onion
    • ¼ cup red wine vinegar
    • 2 tablespoons chopped fresh tarragon
    • 2 tablespoons extra-virgin olive oil

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, st...

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