Time: 30 min.
Complexity: easily
Servings: 6 - 8

Make a delicious potato salad by breaking away from tradition and dressing it with the amazing Green Goddess fermented milk dressing instead of mayonnaise. It will elevate your typical salad of boiled potatoes, eggs, and fried bacon to a whole new level of flavor, infusing it with refreshing notes. The dressing includes a mixture of mayonnaise and sour cream, along with plenty of fresh herbs, lemon juice, garlic, tart capers, and a touch of anchovy fillet, which enhances the flavor combination. For a more striking appearance, use small potatoes of various colors, unpeeled.

Ingredients:

• 3 large eggs
• 1 kg assorted fingerling potatoes, cut in half
• 6 thick slices bacon, chopped
• 4 green onions, thinly sliced
• 2 stalks celery, chopped
• 1 cup Green Goddess dressing (see recipe below)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, celery, Anchovies, eggs, bacon, tarragon

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Preparation:

Step 1
• Place the eggs in a medium saucepan and cover with cold water to a depth of about 2 cm. Bring to a boil, then reduce heat to low and simmer for 10 minutes. Drain and run the eggs under cold water in the sink to cool completely; peel and slice.
Step 2
• Meanwhile, place the potatoes in a large saucepan and cover with cold water to a depth of about 2 cm; season generously with salt. Bring to a boil, then reduce heat to medium and simmer until tender, about 12 minutes. Drain and let cool for 5 minutes.
Step 3
• In a large nonstick skillet, cook the bacon over medium-high heat, stirring occasionally, until browned and crispy, about 7 minutes. Transfer with a slotted spoon to a plate lined with paper towels.
Step 4
• In a large bowl, combine the potatoes, hard-boiled eggs, bacon, green onions, and celery. Add the dressing and toss to combine; season with salt and pepper to taste.
  
  

  Green Goddess Gas Station

  
  In a blender, combine 0.5 cups each mayonnaise and sour cream, 1/3 cup each chopped parsley and green onions, and 1/4 cup finely chopped tarragon. Add 2 anchovy fillets, 1 minced garlic clove, 1 tablespoon capers, the juice of 1 lemon, 0.5 teaspoon coarse salt, and a pinch of ground black pepper; blend until smooth.
  Exit: 1.5 tbsp.

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