Creamy Potato Salad with Green Goddess Dressing

Creamy Potato Salad with Green Goddess Dressing 



Prep Time: 20 Min

Cook Time: 15 - 20 Min

Chill Time: 1 Hr +

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1. Fill a large saucepot with cold water and season liberally with sea salt. Add the potatoes and set to medium high. Once boiled, potatoes should cook 10 – 15 minutes until fork tender. Strain and add the cob corn to the pot. Continue boiling 6 – 7 minutes until corn is cooked and vibrant in colour. Strain and cool.

 

1. Once cooled, quarter the mini potatoes and add them to a large mixing bowl. Strip the corn from the cob and add it to the bowl as well. Add pepper, celery, onions, a pinch of sea salt, and toss.

 

1. Using the single serve cup of your blender if available, add all the ingredients from avocado down to cracked pepper (to taste). Blend until thoroughly blended and creamy.

 

1. Pour the dressing over the salad and toss to combine. Once tossed, add in the remaining parsley and chives, and toss again. Taste and adjust salt if desired. Cover and refrigerate 1 hour minimum.

 

1. For service, garnish with fresh chives if desired. ENJOY!

                 Grocery List

• 680g bag Mini Red Potatoes
• 1 Bell Pepper, diced
• 1 Stalk Celery, diced
• 1 Cob Fresh Corn
• 4 Green Onions, sliced
• ½ Red Onion, diced
• 2 Tbsp. Fresh Parsley, chopped
• 1 Tbsp. Fresh Chives, chopped

 

• 2 Avocados
• 3 Tbsp. Mayonnaise
• 2 Tbsp. EVOO
• 1 Lime, juiced
• 1 Tbsp. White Wine Vinegar
• 20g Fresh Chives
• Handful Fresh Parsley
• 1 clove Garlic, crushed
• ½ Tsp. Sea Salt
• Cracked Pepper