' Al Lago Wines - Green Goddess Salad Dressing and Potato Salad

Green Goddess Salad Dressing and Potato Salad

Recipe by Simone Lagomarsino

Description

This is one of our family favorites because it offers a "new spin" on the traditional potato salad, which features many of the vegetables and herbs from our vegetable garden.

At a Glance

Prep Time: 20 minutes
Cook Time: 15 minutes
Serves: 4 Servings

Equipment

No special culinary equipment is needed for this wonderful salad.

Ingredients

For the Green Goddess Salad Dressing:

 

¼ cup Tarragon, finely chopped

2 cloves of Garlic, chopped

2 Green Onions, finely chopped

½ cup of Baby Spinach, finely chopped

2 Anchovy Fillets, finely chopped

Juice of 1 Lime

½ cup of Mayonnaise

¼ cup of White Wine Vinegar

1 cup of plain Greek Yogurt

½ teaspoon of Salt

Pepper, freshly ground and to your taste

 

For the Potato Salad:

 

6 New Potatoes, cut into 1-inch cubes

¼ cup of Red Onion, coarsely chopped

1 Green Onion, finely chopped

1 tablespoon of fresh Basil, finely chopped

½ cup of Asparagus, blanched and chopped into 1/4-inch pieces

 ¼ cup of Kalamata Olives, coarsely chopped

1 tablespoon of Capers, chopped

Directions


To Prepare the Green Goddess Salad Dressing:

 

Put all the ingredients in a blender or food-processor and blend them for a few minutes until all ingredients are fully combined. Place the salad dressing in a jar or salad dressing container and store it in the refrigerator until you are ready to serve it.  This dressing is great for many different salads, or even as a dip for fresh vegetables.

 

GreenGoddessDressing

 

To Prepare the Potato Salad: 

 

Place the cut potatoes in a large saucepan, cover the potatoes with cold water by about an inch and then bring the water to a boil over a medium heat.  Once it is boiling, lower the heat and simmer until the potatoes are fork-tender – about 15 minutes.  Drain the potatoes in a colander and let them cool to room temperature.  Once the potatoes are cooled, add all ingredients in a bowl and mix gently.  Add 1/3 - ½ cup (based upon your taste preference) of the Green Goddess Salad Dressing, mix it gently and serve.  This potato salad can store in the refrigerator for several days.

 

(NOTE:  To blanch the asparagus, boil water in a saucepan. Once the water is boiling, add the asparagus.  Remove after 2 to 3 minutes -- depending on the thickness of the asparagus.  Then, plunge the asparagus into a bowl of ice water until it is cooled.  Once it is cooled, dry the asparagus on paper towels and then chop it into ¼-inch pieces.)  

 

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