Goat Cheese Potato Salad
1 small clove
Garlic, finely grated or minced
Dill, finely chopped
Red onion, thinly sliced
Green onions, finely chopped (whites and greens)
2 1/2 lbs
Yukon gold potatoes cut evenly into bite-sized pieces
White wine or 2 Tbsp white wine vinegar
Woolwich Dairy Chevrai goat cheese crumbles or Goat’s Milk Feta crumbles
Grainy Dijon mustard
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.