Green Goddess Potato Salad
A fresh and vibrant potato salad by Poppy O’Toole, tossed in a creamy Green Goddess dressing packed with herbs, lemon, and garlic for a zesty, flavourful twist on a classic side dish.
Cooking Time 35
Ingredients
Increase Portion Size
- g Baby Potatoes
- g Flat-leaf Parsley, stalks removed
- g Chives
- g Dill Sprig
- g Mint Sprigs leaves picked, plus optional extra to garnish
- tbsp Capers, drained
- Zest and Juice of 1/2 lemon
- tbsp Full-fat Cream Cheese
- tbsp Olive Oil
- tbsp Pine Nuts, toasted
- g anchovies, drained and roughly chopped
- Shallot, finely sliced
- Spring Onions, finely sliced
- Salt and Black Pepper
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1
Step 1
Tip the potatoes into a saucepan of cold, heavily salted water. Place the pan over a high heat and bring the water to the boil. Boil the potatoes for 15–20 minutes, until they fall off the tip of a knife. Drain in a colander and leave to cool completely. -
2
Step 2
In a small blender, add all of the herbs, along with the capers, lemon zest and juice and cream cheese. Season well with salt and pepper, then blitz until smooth, dribbling in the olive oil and a splash of water to loosen and help everything blend. Taste for seasoning and set aside. -
3
Step 3
Slice the potatoes into large chunks and put them into a large bowl with the pine nuts, anchovies, shallot and spring onions. Spoon over the dressing and toss everything together to coat. You can sprinkle a little extra chopped mint on top, too, if you like.
Ingredients
- 500 g Baby Potatoes
- 30 g Flat-leaf Parsley, stalks removed
- 30 g Chives
- g Dill Sprig
- g Mint Sprigs leaves picked, plus optional extra to garnish
- 1 tbsp Capers, drained
- Zest and Juice of 1/2 lemon
- 3 tbsp Full-fat Cream Cheese
- tbsp Olive Oil
- 2 tbsp Pine Nuts, toasted
- 50 g anchovies, drained and roughly chopped
- 0.5 Shallot, finely sliced
- 2 Spring Onions, finely sliced
- Salt and Black Pepper
