Green Goddess Potato Salad
Cherie Metcalfe
Golden, crunchy smashed potatoes loaded with creamy Goddess Gracious, 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.
