Green Goddess Potato Salad
Cherie Metcalfe
Golden, crunchy smashed potatoes loaded with creamy Goodness Gracious Green Goddess Mayo, crisp cucumber, peppery radish, sweet peas and loads of fresh herbs. All the goodness of a classic potato salad, but with significantly better texture.
Ingredients
- 1.5 kg small baby potatoes
- 2 tablespoons olive oil
- 2 teaspoons Sanders Seasoning or Baple Macon seasoning
- 1 cup frozen peas
- 6 radishes, thinly sliced
- 3 spring onions, finely sliced
- ½ cup fresh dill, roughly chopped
- ½ cup fresh parsley leaves, roughly chopped
- ¼ cup fresh mint leaves, roughly torn
Goddess Gracious Dressing
- ¾ cup Goddess Gracious
- 2 tablespoons lemon juice
- 1 tablespoon sour cream
- 1 teaspoon Man Grind Flakes
To finish
- ½ cup finely grated Parmesan
- ¼ cup toasted sunflower seeds or pumpkin seeds
- 1 lemon, cut into wedges
Directions
- Preheat the oven to 220°C fan bake and line two large baking trays with baking paper.
- Place the potatoes in a large pot, cover with cold water and bring to the boil. Cook for 15–20 minutes, or until completely tender when pierced with a knife.
- Drain thoroughly and leave to steam dry for 5 minutes.
Divide the potatoes between the prepared trays, leaving plenty of room around each one.
- Use the base of a sturdy glass or mug to squash each potato until roughly 1–2 cm thick.
Drizzle the smashed potatoes with the olive oil, then sprinkle over the Sanders or Baple Macon seasoning.
- Roast for 35–45 minutes, rotating the trays halfway through, until deeply golden and crispy around the edges.
- Place the frozen peas in a bowl and cover with boiling water. Leave for 2 minutes, then drain and rinse under cold water.
To make the dressing, stir together the Goodness Gracious, lemon juice, sour cream and Man Grind until smooth and pourable.
Arrange the crispy potatoes over a large platter and spoon over about half of the Goodness Gracious dressing.
Scatter over the peas, cucumber, radishes, spring onions, dill, parsley and mint.
Drizzle over the remaining dressing, then finish with the Parmesan and toasted seeds.
Serve while the potatoes are still warm and crunchy, with lemon wedges on the side.
