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4.50
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2
votes
Goat Cheese Dill Potato Salad
the perfect side at any cookout!
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Side Dish
Cuisine:
American
Keyword:
potato salad
Servings:
4
Calories:
424
kcal
Author:
Kellie
Ingredients
2
lbs
yukon gold potatos
cut into bite sized pieces
1/2
cup
apple cider vinegar
1/4
cup
diced red onion
4
ounces
goat cheese
3/4
cup
sour cream
1/4
cup
extra virgin olive oil
1
tablespoon
dijon mustard
1/2
cup
fresh chopped dill
kosher salt and fresh ground pepper
Instructions
Cover the potatoes with water in a medium stock pot and season with 2 tablespoons kosher salt.
Bring the potatoes to a boil then turn the heat to low and simmer until tender, approximately 12-14 minutes.
Drain the potatoes and immediately transfer to a bowl. Toss with 1/4 cup apple cider vinegar and allow to cool for 10 minutes.
Whisk together the goat cheese, sound cream, olive oil, mustard and dill until smooth. Season with salt and pepper to taste.
Add the red onion to the potatoes and pour the dressing over top. Toss to coat.
Serve immediately or cover and refrigerate until ready to serve.
Notes
Potato salad can be made up to 3 days in advance and stored in the refrigerator in an airtight container.
Nutrition
Calories:
424
kcal
|
Carbohydrates:
31
g
|
Protein:
12
g
|
Fat:
28
g
|
Saturated Fat:
11
g
|
Cholesterol:
35
mg
|
Sodium:
209
mg
|
Potassium:
1077
mg
|
Fiber:
6
g
|
Sugar:
2
g
|
Vitamin A:
1015
IU
|
Vitamin C:
32
mg
|
Calcium:
167
mg
|
Iron:
8.5
mg