30 minutes or lessWarm potato salads make a perfect light luncheon entrée or a side dish for a more complete entrée. This version gets its punch from a sprinkling of goat cheese just before serving. For dessert, offer a custard topped with fruit or maybe something more complex such as a fruit pie with warmed yogurt sauce. The perfect beverage: an iced herbal tea.
- 1 lb. baby Yukon Gold potatoes, scrubbed
- 1 bunch fresh dillweed, chopped
- 4 Tbs. soy mayonnaise
- 4 Tbs. balsamic vinegar
- 1 head Bibb or Boston lettuce, leaves separated and rinsed
- 4 oz. crumbled goat cheese
Bring large saucepan of water to a boil over high heat, and cook potatoes until fork-tender, 15 to 20 minutes. Remove from heat, drain and run potatoes under cold water.
Meanwhile, mix dillweed, soy mayonnaise and balsamic vinegar in large bowl, and stir to combine well. Set aside.
Slice potatoes in half when cool enough to handle. Add to bowl with mayonnaise mixture, and toss to coat well. Season with salt and pepper.
To serve, arrange lettuce leaves in large salad bowl, and spoon potatoes on leaves. Sprinkle salad with goat cheese.
- Calories: 250
- Carbohydrate Content: 26 g
- Cholesterol Content: 20 mg
- Fat Content: 12 g
- Fiber Content: 3 g
- Protein Content: 10 g
- Saturated Fat Content: 6 g
- Sodium Content: 280 mg
- Sugar Content: 5 g