Horseradish Dill Potato Salad
1 pound small red potatoes
¼ cup water
1 tablespoon mayonnaise
3 tablespoons Chevre (Spreadable Goat Curd)
1 teaspoon Dijon-style mustard
1 teaspoon Balsamic vinegar
1 teaspoon drained bottled horseradish, or to taste
2 tablespoons minced fresh dill
1 large carrot, shredded coarse (about 1 cup)
¼ cup finely chopped red onion
In a microwave-safe bowl combine the potatoes, cut into 1-inch pieces, and the water and microwave the potatoes, covered with microwave-safe plastic wrap, at high power (100%) for 6 to 8 minutes, or until they are tender. Let potatoes stand, covered, for 3 minutes, drain, let cool completely.
In a bowl whisk together mayonnaise, Chevre, mustard, vinegar, horseradish, dill, salt and pepper to taste. Add carrot, onion and potatoes. Toss the salad until it is combined well. Serve.