Green Goddess Salad Dressing and Potato Salad
Description
This is one of our family favorites because it offers a "new spin" on the traditional potato salad, which features many of the vegetables and herbs from our vegetable garden.
At a Glance
Equipment
No special culinary equipment is needed for this wonderful salad.
Ingredients
For the Green Goddess Salad Dressing:
¼ cup Tarragon, finely chopped
2 cloves of Garlic, chopped
2 Green Onions, finely chopped
½ cup of Baby Spinach, finely chopped
2 Anchovy Fillets, finely chopped
Juice of 1 Lime
½ cup of Mayonnaise
¼ cup of White Wine Vinegar
1 cup of plain Greek Yogurt
½ teaspoon of Salt
Pepper, freshly ground and to your taste
For the Potato Salad:
6 New Potatoes, cut into 1-inch cubes
¼ cup of Red Onion, coarsely chopped
1 Green Onion, finely chopped
1 tablespoon of fresh Basil, finely chopped
½ cup of Asparagus, blanched and chopped into 1/4-inch pieces
¼ cup of Kalamata Olives, coarsely chopped
1 tablespoon of Capers, chopped
Directions
To Prepare the Green Goddess Salad Dressing:
Put all the ingredients in a blender or food-processor and blend them for a few minutes until all ingredients are fully combined. Place the salad dressing in a jar or salad dressing container and store it in the refrigerator until you are ready to serve it. This dressing is great for many different salads, or even as a dip for fresh vegetables.
To Prepare the Potato Salad:
Place the cut potatoes in a large saucepan, cover the potatoes with cold water by about an inch and then bring the water to a boil over a medium heat. Once it is boiling, lower the heat and simmer until the potatoes are fork-tender – about 15 minutes. Drain the potatoes in a colander and let them cool to room temperature. Once the potatoes are cooled, add all ingredients in a bowl and mix gently. Add 1/3 - ½ cup (based upon your taste preference) of the Green Goddess Salad Dressing, mix it gently and serve. This potato salad can store in the refrigerator for several days.
(NOTE: To blanch the asparagus, boil water in a saucepan. Once the water is boiling, add the asparagus. Remove after 2 to 3 minutes -- depending on the thickness of the asparagus. Then, plunge the asparagus into a bowl of ice water until it is cooled. Once it is cooled, dry the asparagus on paper towels and then chop it into ¼-inch pieces.)
