Ingredients

The following ingredients have 8 Servings
  • 450 g /1lb fingerling potatoes (boiled)
  • 4 eggs (boiled)
  • 5-6 small pickles
  • 4 green onions
  • 140 g /1 cup cooked chicken (chopped rotisserie chicken works well)
  • 1/2 green apple (sliced (optional))
  • 2-3 sprigs of dill
  • salt
  • pepper
  • 230 g /1 cup mayonnaise (I used low-fat)
  • 6-7 green onions (white and green parts)
  • 20 g /1 cup fresh basil leaves
  • 1 1/2 lemons (juice of)
  • 2 garlic cloves
  • 2 anchovies
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 160 g / 2/3 cup creme fraiche or sour cream

Instruction

  • Cut cooked fingerling potatoes in half and eggs in quarters, slice small pickles into 1/2" slices, chop chicken in pieces to match potatoes in size, slice green onions and apple and arrange everything on a large platter.
  • To make Green Goddess dressing simply combine all ingredients except for creme fraiche in a food processor and process until smooth. Stir in creme fraiche.
  • Drizzle about a third of the dressing all over the salad and serve more on the side if desired.