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Potato salad with green goddess dressing recipe
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Wholesome potato salad with creamy homemade green goddess dressing - a crowd-pleasing must-have!
Ingredients:
  • 1.5kg Spud Lite potatoes
  • 300g sugar snap peas, trimmed, halved lengthways
  • 1 small fennel, shaved, fronds reserved
  • 1 bunch radishes, ends trimmed, quartered
  • 60g baby rocket leaves
  • 250.00 ml watercress sprigs
  • 75g mayonnaise
  • 40.00 ml reduced-fat Greek-style yoghurt
  • 2 anchovy fillets, finely chopped
  • 21.00 gm lemon juice
  • 11.80 gm Dijon mustard
  • 1 garlic clove, crushed
  • 40.00 ml finely chopped chives
  • 40.00 ml finely chopped tarragon
  • 20.00 ml finely chopped mint
Instructions:
  • In a large saucepan, cover the potatoes with cold water and bring to a boil over high heat. Cook for 10-12 minutes until potatoes are tender. Refresh in cold water, then drain and cut into quarters.
  • Cook the sugar snap peas in boiling water for 2 minutes until they turn bright green and are tender. Refresh them in cold water and drain well.
  • Combine mayonnaise, yogurt, anchovy, lemon juice, mustard, garlic, chives, tarragon, and mint in a food processor. Pulse until creamy. Season to taste.
  • In a bowl, mix together potato, peas, fennel, radish, rocket, watercress, and half of the dressing. Transfer to a serving platter, then drizzle with the remaining dressing and sprinkle with fennel fronds.

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