Potato salad with green goddess dressing

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.