Picky eating ain’t my thing, but when it comes to potato salad, I’ve got a few ground rules. No eggs. No raw yellow/white onions. No Yukon Golds. No yellowy matter pretending to be dressing. So usually, I’m pretty disappointed when it comes time to grab some from the picnic spread.
This recipe – saves me from all that nonsense. It’s got creaminess, tang, zip, texture, chunk, and funk. I’d like to think of it as a little slice of potato salad heaven.
Tossing the warm potatoes in the wine allowed them to soften and get mooshy and imparted some serious flavor before they ever met up with the dressing. I love this method, will be hooked on it from now on.
Honestly, this to me is about as perfect as potato salad can be.
It’s delicious and super easy to throw together – so please, for the love of Summer, just say “No” to that junk from a container.
Goat Cheese Potato Salad
2 pounds red potatoes, cut into bite-sized pieces
1/4 cup milk
1/3 cup white wine, or 2 tablespoons white wine vinegar (I used Pinot Grigio)
4 ounces goat cheese crumbles
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons grainy Dijon mustard
1 lemon, juiced
1/4 cup olive oil
1 small clove garlic, finely grated or minced
1/4 cup dill, finely chopped
1 small shallot, finely chopped
4 green onions, finely chopped, whites and green
2 celery stalks, finely chopped
pinch black pepper & salt
Cover the potatoes with water and milk and bring to a boil. Salt the water and cook until tender, about 10 minutes.
When the potatoes are cooked, drain, and return to the hot pot, then add the white wine or white wine vinegar. Toss gently.
In a bowl, whisk together the goat cheese, sour cream, mayo, mustard, lemon juice, olive oil, and garlic. Toss the potatoes, shallots, dill, scallions and celery in the dressing and season with salt and pepper.
Slight adapted from Woolwich Dairy.