Tangy Goat Cheese and Dill Potato Salad

Name: Tangy Goat Cheese and Dill Potato Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper; 59 milliliters finely chopped dill; 2 dill pickles, chopped; 1 small clove garlic, finely grated or minced; 118 milliliters goat cheese crumbles; 1 lemon, juiced; 59 milliliters extra-virgin olive oil; 4 radishes, thinly sliced; 6 servings Salt; 4 scallions, finely chopped, whites and greens; 59 milliliters white wine or 2 tablespoons white wine vinegar; 237 milliliters yogurt, creme fraiche, or sour cream; 1 kilograms diced Yukon gold potatoes

Tangy Goat Cheese and Dill Potato Salad is a gluten free and vegetarian recipe with 6 servings. This side dish has 278 calories, 10g of protein, and 15g of fat per serving. This recipe covers 17% of your daily requirements of vitamins and minerals. A mixture of juice of lemon, dill, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

Cover the potatoes with water and bring to a boil. Salt the water and cook until tender, about 10 minutes.

Ingredients you will need

Potato

Water

Salt

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.

Ingredients you will need

White Wine Vinegar

Potato

Wine

Equipment you will use

Pot

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.

Ingredients you will need

Salt And Pepper