Categories: Sides

Ingredients

• 2 1/2 lbs. diced Yukon Gold potatoes
• Salt
• 1/4 cup white wine or 2 tbsp. white wine vinegar
• 1/2 cup goat cheese crumbles
• 1 cup yogurt, crème fraiche, or sour cream
• Juice of 1 lemon
• 1/4 cup olive oil
• 1 small garlic clove, finely grated or mashed to a paste
• 1/4 cup finely chopped fresh dill
• 4 scallions, whites and greens, finely chopped
• Black pepper
• 2 dill pickles, chopped
• 4 radishes, thinly sliced

Directions

1. In a large pot, cover the potatoes with water and bring to a boil, then salt the water and cook until tender, about 10 minutes.

2. When the potatoes are cooked, return them to the hot pot and douse with the wine or vinegar.

3. In a large bowl, whisk together the goat cheese, yogurt, lemon juice, olive oil and garlic. Toss the potatoes, dill and scallions in the dressing and season with salt and pepper.

4. Garnish with chopped pickles and thinly sliced radishes and serve.

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