3/4cupgood-quality mayonnaise, such as Spectrum Olive Oil (or homemade)
juice of 1- 2 lemons
1/4of a medium red onion, thinly sliced
1/2cupthinly sliced radish
1/2of a fennel bulb, halved lengthwise and thinly sliced
black pepper
Instructions
Cook the potatoes:
Place the potatoes in a large pot and cover with 2 inches of water. Add the 1 1/2 teaspoons of salt, and place over high heat. Bring to a boil, then cook until the potatoes are tender but not breaking apart, 10 minutes or so. Drain the potatoes (you can save the potato water to bake bread or use as a vegetable stock, if you like), and let cool completely.
Make the green goddess mayonnaise:
In a food processor, combine the herbs, garlic, anchovy, 1/2 teaspoon salt, and mayonnaise, and blend until smooth. Blend in the juice of one of the lemons. You will have about 1 cup.
Make the salad:
Place the cooled potatoes in a large bowl. Add the onion, radish, fennel, 1/2 cup of the dressing, and a good grinding of black pepper. Toss together gently to combine. Taste for seasoning, adding more lemon or salt as you see fit. The salad tastes best when freshly dressed, but it will keep for up to a few days in the fridge.
Notes
For the best flavor and texture here, use small, fresh potatoes with dense flesh.The anchovy, a staple of the classic Green Goddess dressing, adds a briny depth of flavor without making the dressing taste at all 'fishy.' Feel free to omit it if you don't have one handy; the salad will still taste great.While all the components can be made ahead, the salad tastes (and looks) best when freshly dressed. See the above post for herb and vegetable substitution suggestions.The recipe will yield about 1 cup of mayonnaise; you only need half a cup for the salad, but the excess will keep for a week or two in the fridge, and is brilliant on sandwiches, as a dip for crudites, or thinned with olive oil and vinegar to drizzle over crunchy romaine or little gems.Nutritional values are based on one of four servings.