Green Godess Potato Salad
Josh Ball
Rated 5.0 stars by 1 users
Category
Dish
Servings
6
Prep Time
10 minutes
Cook Time
15
A killer summer salad for this season
Everyone knows how satisfying a cold potato salad is to beat the Aussie summer heat,but with a few easy steps, you can make it zestier, fresher, and more vibrant. This Green Goddess Potato Salad by @cookedbyclauds takes the classic to a whole new level.
The combination of crunchy radishes, perfectly cooked baby potatoes, and the creamy dressing made from greek yoghurt and avocados It feels light and refreshing, making it a delicious side dish for any occasion. Remember to make more because we promise you’ll get everyone reaching for seconds!
Ingredients
-
1 kg baby potatoes
- 1 bunch asparagus, chopped in thirds
- ½ cup snow peas, ends removed and cut in half
-
2 tbsp parsley, chopped
- 1 tbsp spring onion, green part, chopped
-
½ tbsp chives, chopped (optional)
-
1 radish, thinly sliced (optional)
- 3 eggs, boiled and halved
-
4 tbsp natural greek yoghurt
- ½ avocado
- 2 tbsp spring onions, green part, chopped
-
1 tbsp chives, chopped (optional)
- 1 garlic clove
- Juice of ½ lemon
- 1 tbsp extra virgin olive oil
- Pinch of salt
Dressing Ingredients
Directions
Place the potatoes in a large pot of salted water. Bring to the boil and cook for 15-20 mins, until potatoes have softened and there’s no resistance when pierced with a knife.
Remove the potatoes from the water and peel the skin immediately. Place potatoes in the fridge to cool.
- Add the asparagus to the boiling water and boil for a couple of minutes until tender then drain.
Whilst potatoes are cooling, make the dressing by adding all dressing ingredients to a blender and blend until smooth and creamy.
Adjust salt/ lemon juice/ olive oil to your preference.
Spread half of this dressing across the base of a large bowl.
Once potatoes are cooled, roughly chop into bite sized pieces.
Add to the bowl, with cooked asparagus, snow peas, parsley, spring onion, and chives. Stir to coat with the dressing.
Top with the radish, boiled eggs and remaining dressing. Serve immediately or store in the fridge.
