This Green Goddess potato salad with jammy eggs is my fresh and herbaceous take on a timeless BBQ classic: the potato salad. Here, we are swapping out mayo for a tangy Green Goddess dressing and adding in lots of crunchy veggies. The salad is also topped with jammy eggs, making it the ideal summer dinner salad (or a fabulously filling side dish).
For those who love a little spice, try using pickled jalapeno brine instead of lemon juice for an extra kick.
ingredients
directions
Boil a large pot of water over high heat. Prepare an ice bath by filling a large bowl with cold water and ice cubes. Once the water is rapidly boiling, carefully drop in the asparagus and cook for 2 to 3 minutes until tender and bright green. Use a slotted spoon or tongs to submerge cooked asparagus in the ice bath.
Boil eggs in the same pot of boiling water for 6 ½ minutes, using a slotted spoon to gently lower them in. Remove eggs from water and place them in the ice bath along with the asparagus. After about 5 minutes, carefully crack eggs, peel and set aside.
Add a generous pinch of salt to the boiling pot of water. Cook potatoes for 17 to 20 minutes until fork tender. Drain potatoes and let cool in a colander.
While the potatoes cook and cool off, roughly chop herbs and add them to the bowl of a food processor (or blender).
To the chopped herbs, add sour cream, lemon juice, garlic, capers and a pinch of sea salt. Blend until smooth and then with the food processor still running, stream in the olive oil. Taste and season with more salt accordingly. Pour dressing into an airtight container and store in the fridge.
Slice asparagus in half. Slice potatoes in half lengthwise. Slice eggs in half and season with salt.
Add to a large bowl along with the asparagus, cucumbers and snap peas. Drizzle generously with dressing and toss gently.
Place dressed potato salad on a large plate. Slice eggs in half, season with salt and add to salad. Serve immediately.
