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Potato salad with green goddess dressing

Potato salad with green goddess dressing

4
Points®
Total Time
1 hr 5 min
Prep
45 min
Cook
20 min
Serves
8
Difficulty
Moderate
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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