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Goat Cheese Potato Salad


  • 1/4 cup
    Olive oil
  • 1 small clove
    Garlic, finely grated or minced
  • 1/4 cup
    Dill, finely chopped
  • 1/4 cup
    Red onion, thinly sliced
  • 4
    Green onions, finely chopped (whites and greens)
  • Pinch
    Black pepper
  • 2
    Dill pickles
  • 2 1/2 lbs
    Yukon gold potatoes cut evenly into bite-sized pieces
  • Pinch
  • 1/4 cup
    White wine or 2 Tbsp white wine vinegar
  • 1/2 cup
    Woolwich Dairy Chevrai goat cheese crumbles or Goat’s Milk Feta crumbles
  • 1/2 cup
    Sour cream
  • 1/2 cup
  • 2 Tbsp
    Grainy Dijon mustard
  • 1 lemon


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 add the white wine or white wine vinegar.

In a bowl, whisk together the goat cheese, sour cream, mayo, mustard, lemon juice, olive oil, and garlic. Toss the potatoes, red onion, dill and scallions in the dressing and season with salt and pepper. Garnish the salad with the chopped pickles.