Potato salad with greens and bacon

Cook a delicious potato salad, departing from tradition and seasoning it with amazing sour-milk dressing instead of mayonnaise The Green Goddess. She will pick up your regular boiled salad potatoes, eggs and fried bacon to a new taste level, filling it with refreshing notes. The composition of the dressing includes a mixture of mayonnaise and sour cream, as well as a large amount of fresh herbs, lemon juice, garlic, tart capers and some anchovy fillets, which will enhance all this flavor combination. And so that the salad also Looked impressive, cook it from small potatoes of different colors, не очищая клубни. Time: 30 мин.Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

• 3 large eggs
• 1 kg. assorted finger potatoes, cut tubers in half
• 6 sliced thick bacon slices
• 4 feathers of green onion, finely chopped
• 2 stalks of celery, chopped
• 1 tbsp. Green Goddess refills (see recipe below)

Recipes with similar ingredients: potatoes, celery, anchovies, eggs, bacon, tarragon

Recipe preparation:

1. Put the eggs in a medium-sized pan and pour cold water about 2 cm above. Bring to a boil, then reduce fire to a minimum and cook for 10 minutes. Drain and place eggs in sink under cold water so that they cool completely; clean chop.
2. Meanwhile, put the potatoes in a large pot and pour cold water about 2 cm above; generously salt. Bring to boil, then reduce heat to moderate and simmer until cooked, about 12 minutes. Drain and let the potatoes cool for 5 minutes.
3. In a large skillet with a non-stick coating on moderately fry the bacon over high heat, stirring occasionally until it browned and does not become crispy, about 7 minutes. Shift slotted spoon on a plate covered with paper towels.
4. Mix in a large bowl potatoes, hard-boiled eggs, bacon, chives and celery. Add dressing sauce and mix; salt and pepper to taste.
   

   Gas station “Green Goddess”

   Mix in a blender for 0.5 tbsp. mayonnaise and sour cream, 1/3 tbsp. chopped parsley and green onions, and 1/4 tbsp. shredded tarhuna. Add 2 anchovy fillets, 1 minced garlic clove, 1 tbsp. l capers, juice of 1 lemon, 0.5 tsp. coarse salt and a little bit ground black pepper; whisk until smooth mass. Output: 1.5 tbsp.