Warm Potato and Goat Cheese Salad

Photo by Kira A.
Adapted from marthastewart.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from marthastewart.com

Ingredients

  • 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

Directions

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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