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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.
