Green Goddess Potato Salad|
This recipe is adapted from a Gourmet Magazine recipe found on Epicurious.com.
The amounts listed make enough dressing for about ¾ lb. asparagus and 3 lb. small cooked boiling potatoes.
Cool the potatoes to room temperature. Cut, unpeeled, into big chunks.
Cook the asparagus until tender-crisp. Plunge into ice water to stop cooking. Drain, pat dry, cut into pieces about ½-inch long.
For dressing, pulse the following ingredients in a food processor until the dressing is pale green and herbs are finely chopped.
- 1 cup mayonnaise
- 3 tablespoons white-wine vinegar (or tarragon vinegar)
- 3 green onions, chopped
- 3 flat anchovy fillets, chopped (or 2 teaspoons anchovy paste)
- 1/4 cup chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh tarragon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
a large bowl, stir dressing into the potatoes. (I did this the day
before to give the flavors more time to blend.) Gently stir in the
Note: The original recipe called for green
beans, cut into ¼-inch pieces, rather than asparagus. People commenting
on the recipe successfully substituted yet other vegetables for the green beans, added cherry tomatoes, added cooked shrimp, etc. It seems to be a versatile recipe.
--Lianne Bannow, HFM Board Member