Tangy goat cheese and dill potato salad

1

Ingredients

  • 1.25kg diced potatoes
  • Salt
  • 60ml white wine or 30ml white wine vinegar
  • 60g goat cheese (crumbled)
  • 200ml yogurt, creme fraiche, or sour cream
  • 1 lemon, juiced
  • 60ml extra-virgin olive oil
  • 1 small clove garlic, finely grated or minced
  • Handful of finely chopped dill
  • 4 spring onions, finely chopped, whites and greens
  • Freshly ground black pepper
  • 2 dill pickles, chopped
  • 4 radishes, thinly sliced

Use imperial measurements

Method

How to make Tangy goat cheese and dill potato salad

1) Cover the potatoes with water and bring to a boil. 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 white wine or white wine vinegar.

3) In a bowl, whisk together the goat cheese, yogurt, creme fraiche or sour cream, lemon juice, olive oil, and garlic.

4) Toss the potatoes, dill and spring onions in the dressing and season with salt and pepper.

5) Garnish the salad with chopped pickles and thinly sliced radishes and serve.

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