Preparation 15 minutes Cooking 15 minutes 2 pounds (about 8 medium) yukon gold potatoes, cut into 1-inch dice. 1/4 cup dry white wine. salt and freshly ground pepper to taste. 1 medium red onion, thinly sliced, then rinsed in cold water. 1/2 cup chopped fresh parsley. 4 ounces (about 1/2 cup) fresh goat cheese, crumbled 3 to 4 tablespoons red wine vinegar. 1 teaspoon dijon mustard. 1 clove garlice, minced or pressed. 1/3 cup plain nonfat yogurt. 2 tablespoons olive oil. 2 tablespoons slivered fresh sage leaves. Steam the potatoes until tender, about 10 to 15 minutes. Transfer to a bowl and sprinkle at once with the wine, salt, and pepper. Add the onion, parsley, and goat cheese, and toss. Mix together the vinegar, mustard, garlic, yogurt, and loive oil. Pour over the salad, add the sage, and toss. Adjust the seasonings to taste. Serve warm or at room temperature. Serves 6. Per serving: Calories 243 (33% from fat), Fat 9 g (3g saturated), Cholesterol 9 mg, Sodium 116 mg |