Green Goddess Potato Salad with Avocado Dressing

Green goddess potato salad with avocado dressing
  • Serves: 2
  • Preparation: 30 minutes
  • Cooks In: 1 hour
  •       

Ingredients

Potato salad
1 kg small baby potatoes
4 eggs, boiled
1 bunch of asparagus, quartered
1 bunch broccolini, trimmed
½ cup frozen peas
Basil and dill to serve
1 spring onion (green part), slice diagonally, to serve
Avocado dressing
1 avocado
½ cup basil leaves
cup dill
¼ cup baby spinach
1 garlic clove
1 anchovy
1 spring onion (white part), finely sliced
½ cup whole egg mayonnaise
Juice of 1 lemon
Pinch of salt and pepper

Method

1

For the dressing, place all the ingredients into a food processor and blend until smooth and creamy. Season to taste with salt and pepper.

2

For the potato salad, place potatoes in a large pot and boil over medium-high heat for 15 minutes. Add peas in the last minute of cooking. Drain and cool.

3

Place eggs in a small pot and boil to desired consistency. Peel and cut in half.

4

Add the rest of the greens to the frypan with butter and cook over medium heat until they’re softened. Place on a paper towel and set aside.

5

To serve, swipe the dressing across the side of a bowl and build the potatoes, eggs and greens on top. Garnish with fresh herbs.

Ingredients

Potato salad
 1 kg small baby potatoes
 4 eggs, boiled
 1 bunch of asparagus, quartered
 1 bunch broccolini, trimmed
 ½ cup frozen peas
 Basil and dill to serve
 1 spring onion (green part), slice diagonally, to serve
Avocado dressing
 1 avocado
 ½ cup basil leaves
  cup dill
 ¼ cup baby spinach
 1 garlic clove
 1 anchovy
 1 spring onion (white part), finely sliced
 ½ cup whole egg mayonnaise
 Juice of 1 lemon
 Pinch of salt and pepper

Directions

1

For the dressing, place all the ingredients into a food processor and blend until smooth and creamy. Season to taste with salt and pepper.

2

For the potato salad, place potatoes in a large pot and boil over medium-high heat for 15 minutes. Add peas in the last minute of cooking. Drain and cool.

3

Place eggs in a small pot and boil to desired consistency. Peel and cut in half.

4

Add the rest of the greens to the frypan with butter and cook over medium heat until they’re softened. Place on a paper towel and set aside.

5

To serve, swipe the dressing across the side of a bowl and build the potatoes, eggs and greens on top. Garnish with fresh herbs.

Notes

Green Goddess Potato Salad with Avocado Dressing

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