Ingredients
- 2 1/2 pounds diced Yukon gold potatoes
- Salt
- 1/4 cup white wine or 2 tablespoons white wine vinegar
- 1/2 cup goat cheese crumbles
- 1 cup yogurt, creme fraiche, or sour cream
- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil
- 1 small clove garlic, finely grated or minced
- 1/4 cup finely chopped dill
- 4 scallions, finely chopped, whites and greens
- Freshly ground black pepper
- 2 dill pickles, chopped
- 4 radishes, thinly sliced
Directions
Cover the potatoes with water and bring to a boil. Salt the water and cook until tender, about 10 minutes.
When the potatoes are cooked, return them to the hot pot and douse with a splash of wine or a couple tablespoons of white wine vinegar.
In a bowl, whisk together the goat cheese, yogurt, creme fraiche or sour cream, lemon juice, olive oil, and garlic. Toss the potatoes, dill and scallions in the dressing and season with salt and pepper. Garnish the salad with chopped pickles and thinly sliced radishes and serve.
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By sirbrando
stafford, VA
on November 10, 2012
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I found it to be just so-so. It didn't wow me by any stretch of the imagination. Seems to be missing something... I love the traditional potato salad I grew up on. Still the best to me, though I've had others I like, and I love to try different things.
By kmmarsh14
carmel, IN
on March 31, 2012
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Really yummy. I used an herbed goat cheese, and the sour cream and the white wine vinegar. I also used chives instead of dill, because that's what I had on hand, but I'm sure the dill would be very tasty as well. I left out the pickles and radishes, because pickles are the main reason I don't like regular potato salad, and I'm not a huge fan of radishes either. I'd highly recommend making a double batch.
By MGG04
Overland Park, KS
on July 30, 2011
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I followed the recipe exactly except for the dill pickles. It turned out great. Excellent balance of flavors.
Read all 18 reviews