Russian•comfort
Fingerling Potato Salad with Green Goddess Dressing
Potato and egg salad with Green Goddess Dressing.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 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
- 1
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.
- 2
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.
- 3
Drizzle about a third of the dressing all over the salad and serve more on the side if desired.