30 minutes or less
Warm potato salads make a perfect light luncheon entrée or a side dish for a more complete entrée. This version gets its punch from a sprinkling of goat cheese just before serving. For dessert, offer a custard topped with fruit or maybe something more complex such as a fruit pie with warmed yogurt sauce. The perfect beverage: an iced herbal tea.
- 1 lb. baby Yukon Gold potatoes, scrubbed
- 1 bunch fresh dillweed, chopped
- 4 Tbs. soy mayonnaise
- 4 Tbs. balsamic vinegar
- Salt and freshly ground black pepper to taste
- 1 head Bibb or Boston lettuce, leaves separated and rinsed
- 4 oz. crumbled goat cheese
- Bring large saucepan of water to a boil over high heat, and cook potatoes until fork-tender, 15 to 20 minutes. Remove from heat, drain and run potatoes under cold water.
- Meanwhile, mix dillweed, soy mayonnaise and balsamic vinegar in large bowl, and stir to combine well. Set aside.
- Slice potatoes in half when cool enough to handle. Add to bowl with mayonnaise mixture, and toss to coat well. Season with salt and pepper.
- To serve, arrange lettuce leaves in large salad bowl, and spoon potatoes on leaves. Sprinkle salad with goat cheese.
- Serving Size: Serves 4
- Calories: 250
- Carbohydrate Content: 26 g
- Cholesterol Content: 20 mg
- Fat Content: 12 g
- Fiber Content: 3 g
- Protein Content: 10 g
- Saturated Fat Content: 6 g
- Sodium Content: 280 mg
- Sugar Content: 5 g