Potato salad with green goddess dressing
3
Points®
Total time: 1 hr 5 min • Prep: 45 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
The aroma of bacon cooking signals that a delicious family meal is about to hit the table!
Ingredients
Potato(es)
1000 g, (1kg), halved
Avocado
½ large, (80g)
Olive oil
1 tbs
Lemon juice
2 tbs
Garlic
1 clove(s), crushed
Salted anchovies in oil, drained
1 medium, chopped
Shortcut bacon
125 g, chopped
Semi-dried tomatoes
⅓ cup(s), cut into strips
Fresh flat-leaf parsley
2 tbs, coarsely chopped, plus extra to serve
Fresh chives
1½ tbs, finely chopped, plus extra to serve
Instructions
1
Place potatoes in a large saucepan and cover with cold water. Cover and bring to the boil over high heat. Reduce heat to medium-high and boil, partially covered, for 10-15 minutes or until just tender. Drain and set aside for 30 minutes to cool completely.
2
Meanwhile, place avocado, olive oil, 2 tbs tap water, lemon juice, garlic and an anchovy fillet in a food processor. Process until smooth.
3
Heat a small non-stick frying pan over medium-high heat. Cook bacon, stirring, for 5 minutes or until browned.
4
Place bacon, semi dried tomatoes, avocado mixture, parsley and chives in a large bowl with the halved potatoes and toss to combine. Season with salt and pepper. Serve scattered with extra chopped parsley and chives.
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