Warm Potato And Goat Cheese Salad

• 2 1/2 pounds cubed peeled Yukon gold potatoes
• 1/4 cup dry white wine
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup finely chopped onion
• 1/2 cup chopped fresh flat-leaf parsley
• 1 (3-ounce) package goat cheese
• 1/2 cup goat's milk fromage blanc
• 1/4 cup light sour cream
• 1/4 cup red wine vinegar
• 2 tablespoons chopped fresh tarragon
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced

1. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Combine warm potatoes, wine, salt, and pepper in a large bowl; toss gently. Add onion, parsley, and goat cheese. Combine fromage blanc and remaining ingredients, stirring with a whisk until smooth. Add fromage blanc mixture to potato mixture; toss gently to coat.

gold potatoes, white wine, salt, freshly ground black pepper, onion, parsley, goat cheese, goats milk, light sour cream, red wine vinegar, tarragon, extravirgin olive oil, mustard, garlic

Taken from www.myrecipes.com/recipe/warm-potato-goat-cheese-salad (may not work)