Green goddess potato salad
New potatoes, peas and green beans dressed with a creamy herb dressing
Ingredients
- 2 pounds small to medium size new potatoes yellow or red
- Four eggs
- 1/2 white onion
- 1 16 oz bag frozen peas
- 1 16 oz bag frozen green beans
- 1/2 cup pickled capers
- 2 teaspoons salt
- About 2 cups Green goddess dressing
- 5 ounce bag arugula about 3-4 cups
- 1 cup chopped mint leaves
Instructions
Prepare salad ingredients:
- Slice the unoeeled potatoes in quarter inch thick rounds.
- Place the sliced potatoes in cold salted water and bring to a boil. Cook until the potatoes are just tender, and watch them closely at the end of cooking to ensure they do not get so soft that they crumble into mush.
- Right before removing the cooked potatoes from the boiling water, add the frozen peas to the hot water and allow to cook for about 30 seconds. This is all the frozen peas need to remain bright green and retain their shape.
- Strain the peas and potatoes into a colander and run under cold water until the potatoes reach room temperature. Place the cooked potatoes and peas in a bowl in the fridge until ready to use.
- Next, blanch the green beans. To do this, set a large pot of salted water to boil (One to 2 tablespoons of salt in the water should do the trick). You want enough water that the green beans can easily be stirred around in the pot. The green beans should be cooked to a point where they are “tender crisp“-where you can bite through the bean without it feeling raw and chewy, but still feel crisp to the bite. Once tender-crisp, immediately strain from the hot water and run under cold water until the beans reach room temperature. Place the beans in the bowl with the chilled peas and potatoes and return to the refrigerator until ready to use.
- Hard boil the eggs. Place the eggs gently in cold water and bring to a boil over high heat. Allow the eggs to boil gently for approximately two minutes before turning off the heat. Leave the eggs in the heated water for another eight minutes. Run eggs under cold water and peel off the shells. Slice the eggs in quarter inch thick rounds and add to the chilled salad ingredients.
Preparing the salad:
- Sliced the 1/2 white onion thinly in half rounds and add to the chilled salad ingredients.
- Add the 1/2 cup capers to the chilled salad ingredients.
- Add the green goddess dressing and gently toss to coat. Taste the salad and add salt as needed.
Plate the salad:
- Spread the arugula evenly over the platter.
- Place the prepared salad within the center of the bed of arugula leaving a rim of approximately 1 to 2 inches of arugula visible under the edges of the salad.
- Sprinkle the chopped mint over the potato salad and serve.