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Potato Salad with Green Goddess Sauce
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Potato Salad with Green Goddess Sauce

A classic potato salad recipe vamped up with a delicious fresh green herb dressing
Total Time1 hour
Servings: 4 - 6

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.

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 handful of parsley and a large blanched garlic clove.