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Warm Baby Yukon Gold Potatoes with Goat Cheese

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…

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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.

Servings
serving

Ingredients

  • 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

Preparation

  1. 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.
  2. Meanwhile, mix dillweed, soy mayonnaise and balsamic vinegar in large bowl, and stir to combine well. Set aside.
  3. 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.
  4. To serve, arrange lettuce leaves in large salad bowl, and spoon potatoes on leaves. Sprinkle salad with goat cheese.

Nutrition Information

  • 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
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g