Table of Contents
- Spring herbs liven up a classic potato salad recipe with this green goddess dressing.
- What is Green Goddess Sauce?
- Where to find wild garlic
- How to blanch garlic
- Similar recipes found on flaevor.com
- Recipe: Potato Salad with Green Goddess Sauce
Spring herbs liven up a classic potato salad recipe with this green goddess dressing.
Earthy potatoes, crispy bacon, fried potato skins, egg and gherkins are a winning combination for any potato salad recipe. The twist here is the addition of locally foraged wild garlic, which is used to enhance this herb-based sauce, giving it an addictive spring-like flavour boost.
What is Green Goddess Sauce?
There are many versions and variations of Green Goddess sauce. This means it’s easy to adapt, depending on what herbs are in season or available to buy. The basic ingredients are a mixture of herbs such as parsley, basil, dill, chives and tarragon. These are mixed with 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 grows naturally in woods throughout Europe and the UK and belongs to the same family as chives. Wild garlic tastes similar to garlic cloves but has a much more subtle aroma. You can pick it yourself or find it for sale at your local farmers’ market.
Tip: If you don’t have access to a natural forest area or can’t buy wild garlic at your local farmers’ market, you can substitute it with a blanched clove of garlic. Read on 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 retaining the floral, garlicky aroma and flavour. Simply peel whole cloves of garlic and drop them into a small pan of cold water. Bring the pan to a boil, immediately remove the cloves, discard the water and repeat the process a second (or even a third) time.
Similar recipes found on flaevor.com
- Perfect Mash with Potato Skin Chips
- Risoni with Homemade Basil Pesto
- Buttery Parmesan and Sage Pearl Barley
Recipe: Potato Salad with Green Goddess Sauce
Potato Salad with Green Goddess Sauce
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 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 pepper, 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 and chop into small pieces.
- Using the bacon fat, fry potato skins along with some salt until crispy.
- Remove chopped 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.
