Make Ahead
Green Goddess Potato Salad
- Prep time 20 minutes
- Cook time 20 minutes
- Serves 8
Author Notes
When faced with hot summer days, the traditional mayonnaise-coated salad, albeit delicious, doesn't seem to hit the spot quite like a lighter, cooler flavored variety. This Green Goddess Potato Salad tastes fresh, where fresh herbs are front and center. I used a combination of chives, green onions, oregano, basil, and mint because that's what I had growing in my garden. Use whatever herbs you have on hand (tarragon, thyme, cilantro to name a few) or use only one or two if you lean towards liking one particularly herby flavor. —Mary Catherine Tee
What You'll Need
Ingredients
- For the Green Goddess Dressing
-
1 cup
fresh parsley (stems and leaves okay)
-
1 cup
spinach (stems and leaves okay)
-
1/2 to 1 cups
fresh assorted herbs, depending on your tastes (see note above)
-
2
cloves of garlic, roughly chopped
-
2 tablespoons
fresh lemon juice
-
2 tablespoons
white wine vinegar
-
Zest from one lemon
-
1 teaspoon
Worcestershire Sauce
-
1/2 cup
neutral oil (like grapeseed or sunflower oil)
-
1/2 cup
scant, mayonnaise (preferably Duke's)
-
Salt and pepper to taste
- For the Rest
-
3 pounds
sturdy white or yellow potatoes (like Yukon Golds or Maine Potatoes)
-
2-3
radishes, finely diced (about 1/2 cup)
-
1/2 cup
green onions, chopped
-
1 cup
shelled pistachios, chopped and divided (3/4 cup for salad and 1/4 cup for garnish)
-
Salt to taste
-
Fresh herbs for garnish
Directions
- To cook the potatoes: Wash potatoes thoroughly, Cut the potatoes into uniform bite sized pieces, about 1/2 inch, leaving the skin on. Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10-15 minutes, until the potatoes are just tender. Drain the potatoes in a colander. Rinse potatoes with cold water to stop cooking. Place drained potatoes in a large serving bowl. Cover and put in the fridge until completely cooled.
- Meanwhile, Add herbs, spinach, garlic, lemon juice, white wine vinegar, lemon zest, Worcestershire sauce, and oil to a blender. Blend on high until a sauce forms and there are no visible leaves, about 1 minute. Add mayonnaise and blend until well incorporated, about 15 seconds. If the dressing is too thick, add 1 Tbsp. water at a time to thin it. You want it to be pourable and not so thick that it resists coating the potatoes. Taste and adjust salt/pepper as desired.
- Once potatoes have cooled, add the radishes, green onions, and 3/4 cup pistachios to the bowl. Pour about 1 cup of the dressing over the potatoes and fold until potatoes are covered. Add more dressing, a little at a time, until potato salad is desired level of sauciness.
- Chill for at least an hour.
- When ready to serve, top with remaining 1/4 cup chopped pistachios and any garnish of chopped fresh herbs. Salt to taste.
- For any leftover dressing, store in the fridge and use as a veggie dip or on a green salad. It's versatile and delicious!
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I’m an old soul. My favorite Saturday morning activity is watching birds on the feeder while drinking strong, black coffee out of my favorite hand-thrown mug. My favorite place to kill time is in antique stores. The less organized the better. I like full-bodied red wines and bitter IPAs. I live for feeling the warmth of sunshine and hearing the stillness of freshly fallen snow. I can thank my stint in Alaska for that. I have salt water in my veins, having grown up in Eastern NC, and (shhh…don’t tell any of my Mainer friends this about me) I prefer blue crab over lobster.
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