Green Goddess salad

main dish Swiss cuisine lunch
Total: 40 min. | Active: 40 min.
vegetarian, gluten-free

Inspired by Green Goddess pasta, omnipresent on social media, I have come up with a new green creation: Green Goddess potato salad. This refreshing variation combines tender potatoes, green beans, crunchy cucumber and celery and is served in a creamy quark dressing loaded with herbs. A hard-boiled egg rounds off this colourful, delicious dish beautifully.

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 4 people

Potatoes and beans
500 g new potatoes
  salted water, boiling
150 g frozen green beans, defrosted
Eggs
4  eggs
  water, boiling
Green dressing
1 bunch flat-leaf parsley, torn into pieces
1 bunch chives, roughly chopped
½ bunch dill, torn into pieces
250 g half-fat quark
3 tbsp mayonnaise
1 tbsp white balsamic vinegar
½ tsp salt
a little  pepper
Salad
4  mini cucumbers, in slices
150 g celery, diagonally sliced
16  caper berries

How it's done

Potatoes and beans

: Cook the potatoes in boiling salted water for approx. 25 mins. Add the green beans for the final 5 mins. Drain the potatoes and beans, leave to cool slightly, halve the potatoes.

Eggs

Simmer the eggs in boiling water for approx. 7 mins., rinse in cold water, then peel.

Green dressing

Set aside approx. 2 tbsp of the herbs for the garnish. Place the remaining herbs in a tall measuring cup along with half of the quark, the mayonnaise, balsamic, salt and pepper, puree until smooth. Stir in the remainder of the quark.

Salad

Spoon half of the dressing into deep dishes. Cut the eggs in half and arrange on top along with the potatoes, green beans, cucumber, celery and caperberries. Top with the remaining dressing and the reserved herbs.

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