Potato salad with green goddess dressing

Total Time
1 hr 5 min
45 min
20 min
The aroma of bacon cooking signals that a delicious family meal is about to hit the table!


Spud Lite Potato, 25% Less Carbs

1000 g, halved


½ large, (80g)

olive oil

1 tbs

lemon juice

2 tbs


1 clove(s), crushed

anchovy fillets in oil, drained

1 medium, chopped

shortcut bacon

125 g, chopped

semi-dried tomatoes

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


  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.

Start eating better than ever!