Fingerling Potato Salad with Green Goddess Dressing
Potato and egg salad with Green Goddess Dressing.
Servings: 8
Equipment
- This is an affiliate link.Knife
- This is an affiliate link.Food processor
Ingredients
- 450g / 1lb fingerling potatoes boiled
- 4 eggs boiled
- 5-6 small pickles
- 4 green onions
- 140g / 1 cup cooked chicken chopped rotisserie chicken works well
- 1/2 green apple sliced (optional)
- 2-3 sprigs of dill
- salt
- pepper
For the Green Goddess Dressing
- 230g / 1 cup mayonnaise I used low-fat
- 6-7 green onions white and green parts
- 20g / 1 cup fresh basil leaves
- 1 1/2 lemons juice of
- 2 garlic cloves
- 2 anchovies
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 160g / 2/3 cup creme fraiche or sour cream
Instructions
- Cut cooked fingerling potatoes in half and eggs in quarters, slice small pickles into 1/2" slices, chop chicken in pieces to match potatoes in size, slice green onions and apple and arrange everything on a large platter.
- To make Green Goddess dressing simply combine all ingredients except for creme fraiche in a food processor and process until smooth. Stir in creme fraiche.
- Drizzle about a third of the dressing all over the salad and serve more on the side if desired.
Notes
Leftover Green Goddess Dressing can be stored in an airtight container in the refrigerator for later use.
Nutrition
Calories: 167kcal | Carbohydrates: 17g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 756mg | Potassium: 465mg | Fiber: 3g | Sugar: 4g | Vitamin A: 565IU | Vitamin C: 27mg | Calcium: 76mg | Iron: 2mg