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Potato Salad with Green Goddess Sauce

Full of spring herbs this green goddess dressing vamps up a class potato salad recipe

  • Author: Flaevor
  • Total Time: 1 hour
  • Yield: 4 - 6 1x

Ingredients

Scale
  • 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

  1. For the Green Goddess Sauce: Combine all ingredients in a blender or food processor and blend until smooth.
  2. 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.
  3. Cut potatoes into small pieces, season well with salt and paper and place in the fridge.
  4. Boil eggs for 7 minutes. Peel and cut into small cubes. Season with a little salt.
  5. Fry bacon until crispy, chop into small pieces.
  6. Using the bacon fat, fry potato skins along with some salt until crispy.
  7. Remove potatoes from the fridge and gently coat them with green goddess sauce.
  8. 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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