Green Goddess Potato Salad Recipe
Roasted Nanna Tate potatoes give this green goddess salad a delightful upgrade, becoming the star of the show in a way croutons never could. The dressing is vibrant with mixed herbs, packed with umami-rich anchovy and Parmesan and tangy from yoghurt. The perfect salad to share as a main or as part of a wider spread.
Ingredients
- 1kg Nanna Tate potatoes, peeled and cut into large chunks
- 4 tbsp of vegetable oil
- 150g of Greek yoghurt
- 30g of flat leaf parsley
- 20g of chives
- 10g of tarragon, leaves picked
- 6 anchovy fillets
- 30g of Parmesan, plus extra shavings to serve
- 1 lemon, zested and juiced
- 3 tbsp of extra virgin olive oil, plus extra to drizzle
- 2 baby gem lettuces, leaves separated, washed and dried
- 4 tsp capers
- 1 tbsp of caperberries, halved lengthways
Method · 1 h
- Put the potatoes in a large saucepan and cover with cold salted water. Bring the water to the boil then reduce to a simmer and cook for around 10 minutes, until the potatoes are tender but still holding their shape. Drain thoroughly and leave in a colander to steam dry
- While the potatoes cook, preheat the oven to 220°C, putting a large roasting tray with the vegetable oil in it to heat up. Once hot, remove and carefully add the potatoes, turning to coat in the oil, then roast for around 40 minutes until deeply golden and crisp all over, shaking regularly. Remove and season lightly with salt and pepper
- Meanwhile, make the green goddess dressing. Put the yoghurt, herbs, half the anchovies, Parmesan, lemon juice and extra virgin olive oil in a food processor. Blitz until smooth and vibrant green, then taste and adjust the seasoning with salt and pepper
- Place the lettuce leaves in a large bowl, tearing any larger ones into bite-size pieces. Toss with enough green goddess dressing to lightly coat the leaves without weighing them down – a few spoonfuls should be enough
- Arrange the dressed lettuce leaves in a serving bowl, top with the crispy potatoes and drizzle over some more green goddess dressing (save the rest in the fridge for up to 3 days). Finish with some shaved Parmesan, a few anchovies, the lemon zest, capers, caper berries, extra virgin olive oil and a pinch of black pepper
