Green goddess potato salad
Recipe by Poppy O’Toole
This fabulous green recipe was provided by Poppy O’Toole: “This potato salad is deceptively light and refreshing, and has a tangy twist that makes it the perfect spring dish. Sprinkle through some pine nuts and you’re good to go.”
Ingredients
Serves 4
- 500g baby potatoes
- 30g flat-leaf parsley, stalks removed
- 30g chives 4–5 dill sprigs
- 4–5 mint sprigs, leaves picked, plus optional extra to garnish
- 1 tablespoon capers, drained
- zest and juice of
- ½ lemon
- 3 tablespoons full-fat cream cheese
- 2–3 tablespoons olive oil
- 2 tablespoons pine nuts, toasted
- 1 x 50g tin of anchovies, drained and roughly chopped
- ½ shallot, finely sliced
- 2 spring onions, finely sliced
- salt and black pepper
Method
Takes 20 minutes
Step 1
Tip the potatoes into a saucepan of cold, heavily salted Place the pan over a high heat and bring the water to the boil. Boil the potatoes for 15–20 minutes, until they fall off the tip of a knife. Drain in a colander and leave to cool completely.
Step 2
In a small blender, add all of the herbs, along with the capers, lemon zest and juice and cream Season well with salt and pepper, then blitz until smooth, dribbling in the olive oil and a splash of water to loosen and help everything blend. Taste for seasoning and set aside.
Step 3
Slice the potatoes into large chunks and put them into a large bowl with the pine nuts, anchovies, shallot and spring onions. Spoon over the dressing and toss everything together to coat. You can sprinkle a little extra chopped mint on top, too, if you like.
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