Instead of a traditional mayonnaise based potato salad, try this version with a creamy goat cheese and sour cream mixture. A unique side dish to bring along to a picnic or barbecue!
2 1/2 pounds cubed peeled Yukon gold potatoes
1/4 cup dry white wine
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/3 cup finely chopped onion
1/2 cup chopped fresh flat-leaf parsley
1 (3-0z) package goat cheese
1/2 cup goat’s milk fromage blanc (fresh soft goat cheese)
1/4 cup light sour cream
1/4 cup red wine vinegar
2 Tbsp chopped fresh tarragon
2 Tbsp extra-virgin olive oil
1 tsp Dijon mustard
1 garlic clove, minced
1. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain.
2. Combine warm potatoes, wine, salt, and pepper in a large bowl; toss gently.
3. 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.
Yield: 12 servings (159 calories, 6.9 g total fat, 2 g saturated fat, 5.5 g protein, 1.3 g fiber, 7 mg cholesterol)
Cooking Light, April 2009