Potato Salad with Green Goddess Dressing

Description

A tasty potato salad is a welcome addition to the Christmas table or any party table.

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

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.

(makes 430ml)

Use as a dip if you wish or as a dressing with egg, chicken, tomato or zucchini salad.

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

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.