Tangy goat cheese and dill potato salad

  • Preparation Time5 mins
  • Cooking Time15 mins
  • Serves6
  • DifficultyEasy
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
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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