Warm Baby Yukon Gold Potatoes with Goat Cheese

• 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

1. Bring large saucepan of water to a boil over high heat, and cook potatoes until fork-tender, 15 to 20 minutes.
2. Remove from heat, drain and run potatoes under cold water.
3. Meanwhile, mix dillweed, soy mayonnaise and balsamic vinegar in large bowl, and stir to combine well.
4. Set aside.
5. Slice potatoes in half when cool enough to handle.
6. Add to bowl with mayonnaise mixture, and toss to coat well.
7. Season with salt and pepper.
8. To serve, arrange lettuce leaves in large salad bowl, and spoon potatoes on leaves.
9. Sprinkle salad with goat cheese.

baby yukon gold potatoes, fresh dillweed, soy mayonnaise, balsamic vinegar, salt, boston lettuce, goat cheese

Taken from www.vegetariantimes.com/recipe/warm-baby-yukon-gold-potatoes-with-goat-cheese/ (may not work)