Potato Salad with Green Goddess Dressing
Description
(serves 8-10)
A tasty potato salad is a welcome addition to the Christmas table or any party table.
INGREDIENTS
1.5kg (15 small to medium) new season potatoes (washed but not peeled) 75g (1/2) red onion (finely diced) 110g (1 large stalk) celery (thinly sliced on the angle) |
100g (1) fennel bulb (trimmed, halved, core removed and thinly sliced) 1 tsp flaky sea salt 1/4 tsp freshly ground black pepper 225ml (3/4 cup + 2 + 1/2 tbsp) Green Goddess Dressing |
METHOD
- Place potatoes into a steamer basket set over a steamer base. Fill base with water and place on a high heat. Bring water to the boil, reduce to a simmer and cook potatoes for 15-20 minutes or till potatoes are soft when pierced with a fork. Cool potatoes. If you wish remove skins. If necessary cut potatoes into forkable size.
- Into a bowl place potatoes, red onion, celery, fennel, salt and pepper with Green Goddess Dressing.
- Combine ingredients and serve immediately or cover and store in refrigerator overnight. If storing in refrigerator remove 30 minutes before serving.
Green Goddess Dressing
(makes 430ml)
Use as a dip if you wish or as a dressing with egg, chicken, tomato or zucchini salad.
INGREDIENTS
1 avocado (halved, stone removed, flesh removed and roughly chopped) 115g (1/2 cup) sour cream 115g (1/2 cup) crème fraiche 1 tbsp mayonnaise 1/2 tsp flaky sea salt |
1/4 tsp freshly ground black pepper 4 tsp finely chopped dill 4 tsp finely chopped Italian parsley leaves 1 tsp finely chopped chervil 10 chives (finely chopped) 45ml (3 tbsp) lemon juice |
METHOD
- Into bowl of a food processor fitted with a metal blade place avocado, sour cream, crème fraiche and mayonnaise with salt and pepper. Process till smooth.
- Place mixture into a bowl and add dill, parsley, chervil, chives and lemon juice. Stir to combine. Taste and if necessary add extra lemon juice with salt and pepper.
- Serve immediately or cover with plastic wrap and refrigerate for up to 2 days or freeze for up to 2 weeks.