Wednesday, May 9, 2012

Eating Green

I am so hooked on Penzey's Creamy Peppercorn that I rarely experiment with their other terrific dressing bases. Recently I purchased Penzey's Green Goddess base and it made a great herby dressing, especially when mixed with pureed avocado and cucumber.

T loves potato salad, but isn't keen on the stuff I like to load into it (radishes, lots of onion, boiled eggs, and a heavy hand of paprika, celery salt, and mustard). I also play a lot with Swedish flavors: sour cream, yogurt, dill, cucumber. This green potato salad is smooth and interesting, and unique enough to please us both. The dressing does begin to separate after a few hours, so plan on eating it right away.

Green Potato Salad
1 1/2 pounds new potatoes, quartered
1/2 cup white onion, chopped fine
1 celery stalk, chopped fine
1 avocado
1/2 cucumber
Handful of fresh dill and parsley
1/2 cup buttermilk
Juice from 1/2 lime
1 to 2 tablespoons Penzey's Green Goddess
1 garlic clove
Olive oil
Salt and pepper

Boil potatoes until just tender, about 5 minutes. Drain and cool; combine with onions and celery.

Puree avocado, cucumber, herbs, buttermilk, lime, Penzey's seasoning, and garlic clove. Add enough olive oil to make a smooth dressing. Salt and pepper to taste.

Combine dressing and potatoes. Serve immediately or chill and serve within four hours.

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