Too Tangy Potato Salad

For Rosh Hashanah a friend and I co-hosted a pot luck style dinner at his house. For dietary and kosher reasons we decided to make it an all dairy pot luck. I made two recipes, the first of which was a Tangy Goat Cheese and Dill Potato Salad from Rachael Ray.

Ingredients:
2 1/2 pounds diced Yukon Gold Potatoes (I didn't have quite 2 1/2 pounds so added in regular baked potatoes too)
Salt
2 tbsp white wine vinegar
1/2 cup goat cheese crumbles
1 cup fat-free plain yogurt
1 lemon, juiced
1/4 cup extra virgin olive oil
1 small clove garlic, finely grated or minced
4 scallions, finely chopped, whites and greens
fresh ground black pepper
2 dill pickles, chopped
*The original recipe also called for 1/4 cup chopped dill and 4 radishes thinly sliced. I left both those out and subbed 1/4 red pepper, chopped.

Directions:
- Cover the potatoes with water and bring to a boil.
- Salt the water and cook until tender, about 10 minutes.
- When potatoes are cooked, return them to the hot pot and add the white wine vinegar.
- In a bowl, whisk together the goat cheese, yogurt, lemon juice, olive oil, and garlic.
- Toss the potatoes, scallions, and red pepper in the dressing and season with salt and pepper.
- Garnish the salad with chopped pickles and serve.

The final product? Eh. It was ok. Definitely more of a "grown-up" potato salad and a little too tangy for me. I liked the goat cheese flavor, but as a whole wasn't thrilled. The original recipe calls for white wine OR white wine vinegar as well as yogurt OR creme fraiche OR sour cream. Maybe one of those other options would've worked out better. Other people seemed to enjoy it ok, but I probably wouldn't make this again.