Tangy Goat Cheese & Dill Potato Salad

• 2 1/2 pounds diced Yukon Gold potatoes
• Salt
• 1/4 cup white wine or 2 tablespoons white wine vinegar
• 1/2 cup goat cheese crumbles
• 1 cup yogurt, creme fraiche, or sour cream
• Juice of 1 lemon
• 1/4 cup EVOO (extra-virgin olive oil)
• 1 small garlic clove, finely grated or mashed to a paste
• 1/4 cup finely chopped fresh dill
• 4 scallions, whites and greens, finely chopped
• Black pepper
• 2 dill pickles, chopped
• 4 radishes, thinly sliced

1. In a large pot, cover the potatoes with water and bring to a boil, then 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 wine or white wine vinegar.
3. In a large bowl, whisk together the goat cheese, yogurt, lemon juice, EVOO, and garlic.
4. Toss the potatoes, dill, and scallions in the dressing and season with salt and pepper.
5. Garnish with chopped pickles and thinly sliced radishes and serve.

potatoes, salt, white wine, goat cheese crumbles, yogurt, lemon, evoo, garlic, fresh dill, scallions, black pepper, dill pickles, radishes

Taken from www.epicurious.com/recipes/food/views/tangy-goat-cheese-dill-potato-salad-377515 (may not work)