Potato salad with green goddess dressing
1000 g, (1kg), halved
½ large, (80g)
1 clove(s), crushed
Anchovy fillets in oil, drained
1 medium, chopped
125 g, chopped
⅓ cup(s), cut into strips
Fresh flat-leaf parsley
2 tbs, coarsely chopped, plus extra to serve
1½ tbs, finely chopped, plus extra to serve
- 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.
- Meanwhile, place avocado, olive oil, 2 tbs tap water, lemon juice, garlic and an anchovy fillet in a food processor. Process until smooth.
- Heat a small non-stick frying pan over medium-high heat. Cook bacon, stirring, for 5 minutes or until browned.
- 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.