• American

Green Goddess Potato Salad

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!

Published
Servings
Serves 6
Prep Time
10m
Cooking Time
20m

Ingredients

Everything for 6 servings

  • 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

Dressing Ingredients

  • 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

Method

1

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.

2

Remove the potatoes from the water and peel the skin immediately. Place potatoes in the fridge to cool.

3

Add the asparagus to the boiling water and boil for a couple of minutes until tender then drain.

4

Whilst potatoes are cooling, make the dressing by adding all dressing ingredients to a blender and blend until smooth and creamy.

5

Adjust salt/ lemon juice/ olive oil to your preference.

6

Spread half of this dressing across the base of a large bowl.

7

Once potatoes are cooled, roughly chop into bite sized pieces.

8

Add to the bowl, with cooked asparagus, snow peas, parsley, spring onion, and chives. Stir to coat with the dressing.

9

Top with the radish, boiled eggs and remaining dressing. Serve immediately or store in the fridge.

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