Recipe: Potato Salad with Green Goddess Sauce
Full of spring herbs this green goddess dressing vamps up a class potato salad recipe
Earth potatoes, crispy bacon, fried potato skins, egg, and pickles are a winning combination for any potato salad recipe. The twist here is the addition of locally picked wild garlic is used to enhance this herb-based sauce giving it an addictive flavour enhancement.
What is Green Goddess Sauce?
There are many versions and variations of green goddess sauce which means it’s easily customizable depending on what herbs are in season or available to buy. The basic ingredients are a mix of herbs such as parsley, basil, dill, chives and tarragon blended into either mayonnaise or sour cream along with (blanched) garlic and a squeeze of lemon juice. Some people add anchovies for an extra salty kick.
Where to find wild garlic
Wild garlic occurs naturally in forests throughout Europe and the United Kingdom and belongs to the same family as chives. The taste of wild garlic is similar to garlic cloves, but with a much more subtle smell. You can pick it up yourself or find it for sale at your local farmers’ market
Tip: If you don’t have access to a natural forest area or are unable to purchase wild garlic from your local farmers’ market, then you can substitute it with a blanched garlic clove. Keep reading below for instructions on how to blanch garlic.
How to blanch garlic
Blanching garlic is a great way to remove the harsh, bitter bite of raw garlic while still keeping the floral, garlic aroma and flavor. Simply peel whole garlic cloves and drop them into a small pan of cold water. Bring the pan to a boil then immediately remove cloves, discard the water and repeat the process a second (or even a third) time.
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PrintPotato Salad with Green Goddess Sauce
Full of spring herbs this green goddess dressing vamps up a class potato salad recipe
- Total Time: 1 hour
- Yield: 4 – 6 1x
Ingredients
- 1kg potatoes
- 4 pieces streaky smoked bacon
- 4 eggs
- 2 tbsp dill, chopped fine
- 2 spring onions, sliced fine
- 2 gherkins, diced fine
- Salt and Pepper
Green Goddess Sauce
- 30g wild garlic
- 15 fresh tarragon leaves
- Large handful of flat parsley leaves
- 1 heaped tsp Dijon mustard
- 1 tsp red wine vinegar
- ½ tsp raw sugar
- Sea salt flakes
- 30g capers
- 200ml olive oil
- 100ml mayonnaise
Instructions
- For the Green Goddess Sauce: Combine all ingredients in a blender or food processor and blend until smooth.
- Boil potatoes whole and with skin on until soft when poked with a fork. Allow to cool. When cool enough to handle, use a large spoon to gently scrape away the potato skin. Keep the potato skin in a bowl to the side for later use.
- Cut potatoes into small pieces, season well with salt and paper and place in the fridge.
- Boil eggs for 7 minutes. Peel and cut into small cubes. Season with a little salt.
- Fry bacon until crispy, chop into small pieces.
- Using the bacon fat, fry potato skins along with some salt until crispy.
- Remove potatoes from the fridge and gently coat them with green goddess sauce.
- Next add bacon, spring onion, potato skins, dill and egg. Gently combine, being careful not to crush the potatoes. Return to the fridge for a minimum of 2 hours to allow flavour to develop before serving.
Notes
Tip: If you don’t have access to a natural forest area or are unable to purchase wild garlic from your local farmers’ market, then you can substitute it with a blanched garlic clove. Keep reading below for instructions on how to blanch garlic.
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