Warm Baby Yukon Gold Potatoes with Goat Cheese

1. 1

   Bring large saucepan of water to a boil over high heat, and cook potatoes until fork-tender, 15 to 20 minutes.

2. 2

   Remove from heat, drain and run potatoes under cold water.

3. 3

   Meanwhile, mix dillweed, soy mayonnaise and balsamic vinegar in large bowl, and stir to combine well.

4. 4

   Set aside.

5. 5

   Slice potatoes in half when cool enough to handle.

6. 6

   Add to bowl with mayonnaise mixture, and toss to coat well.

7. 7

   Season with salt and pepper.

8. 8

   To serve, arrange lettuce leaves in large salad bowl, and spoon potatoes on leaves.

9. 9

   Sprinkle salad with goat cheese.

* Per serving · 4 servings · Values may vary.