Potato salad with green goddess dressing

Want to take your potato salad to the next level? Our green goddess dressing is the perfect place to start.

4

10m

15m

Ingredients

  • 1.5kg Spud Lite potatoes
  • 300g sugar snap peas, trimmed, halved lengthways
  • 1 small fennel, shaved, fronds reserved
  • 1 bunch radishes, ends trimmed, quartered
  • 60g baby rocket leaves
  • 1 cup watercress sprigs

Green goddess dressing

  • 1/4 cup (75g) reduced-fat mayonnaise
  • 2 tbs reduced-fat Greek-style yoghurt
  • 2 anchovy fillets, finely chopped
  • 1 tbs lemon juice
  • 2 tsp Dijon mustard
  • 1 garlic clove, crushed
  • 2 tbs finely chopped chives
  • 2 tbs finely chopped tarragon
  • 1 tbs finely chopped mint

Method

STEP 1

Place potatoes in a large saucepan. Cover with cold water. Place over high heat and bring to the boil. Cook for 10-12 mins or until the potatoes are tender. Refresh under cold water. Drain. Cut into quarters.

STEP 2

Meanwhile, cook the sugar snap peas in a medium saucepan of boiling water for 2 mins or until bright green and tender. Refresh under cold water. Drain well.

STEP 3

To make the green goddess dressing, place mayonnaise, yoghurt, anchovy, lemon juice, mustard, garlic, chives, tarragon and mint in a food processor. Process until mixture is smooth. Season.

STEP 4

Combine potato, peas, fennel, radish, rocket, watercress and half the dressing in a bowl. Transfer to a serving platter. Drizzle with the remaining dressing and sprinkle with the reserved fennel fronds.

Dietary information

Gluten-free
Nut-free
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.