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Warm Potato and Goat Cheese Salad


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Rate this recipe 4.3/5 (7 Votes)


  • 2 1/2 lbs cubed, peeled Yukon Gold potatoes
  • 1/4 cup dry white wine
  • Kosher salt and black pepper to taste
  • 1/3 cup onion, finely minced
  • 1/2 cup fresh parsley, minced
  • 1 (3 oz) pkg goat cheese
  • 1/2 cup goat's milk fromage blanc
  • 1/4 cup sour cream
  • 1/4 cup red wine vinegar
  • 2 TBS fresh tarragon, chopped
  • 2 TBS olive oil
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced


Servings 6
Adapted from


Step 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.

2. Combine warm potatoes, wine, salt, and pepper in a large bowl; toss gently.

3. Add onion, parsley, and goat cheese.

4. Combine fromage blanc and other ingredients, stirring with a whisk until smooth.

5. Add fromage blanc mixture to potato mixture, toss gently to coat.

Makes 6 servings. Each serving = 8 Weight Watchers points.


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