Tangy Goat's Cheese & Dill Potato Salad

Serves: to serve 6

Prep Time: 5 Minutes

Cook Time: 20 Minutes

Ready In: 25 mins

2¾ lb - potatoes

4 tablespoons - white wine

3 - 4 oz - goat's cheese

¼ pint - crème fraîche, or sour cream

1 - lemon

4 tablespoons - extra-virgin olive oil

1 clove - garlic

1 handful - dill

4 - spring onions

½ small - small onion

- salt and pepper

2 - dill pickles

4 - radishes

Peel the potatoes and cut into bite-size pieces (if you are using new potatoes, don't bother peeling them, just cut them into the right size). Rinse away any surplus starch in cold water then place the potato pieces in a large pan, cover by about 2" (5cm) with salted water and bring to a boil. Cook until the potatoes are tender, about 10-15 minutes. When the potatoes are cooked, drain off the water, leaving the potatoes in the pan, and douse them with the white wine (you can use 1floz (30ml) white wine vinegar if you prefer).
While the potatoes are cooking, peel and crush (mince) the garlic, finely chop the dill, finely chop the spring onions (including the green leaves), thinly slice the radishes, chop the dill pickles and crumble the goat's cheese. Peel and finely slice the half-onion and juice the lemon.
Place the crème fraîche, or sour cream in a large bowl. Add the goat's cheese, lemon juice, olive oil, and crushed garlic and whisk together. Toss in the potatoes, sliced onion, dill and spring onions and season with salt and freshly-ground black pepper. Garnish the salad with chopped pickles and thinly sliced radishes and serve.