Make Ahead

Green Goddess Potato Salad

July 15, 2018
Photo by Mary Catherine Tee
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

  • Prep time 20 minutes
  • Cook time 20 minutes
  • Serves 8
  • 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
In This Recipe
  1. 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.
  2. 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.
  3. 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.
  4. Chill for at least an hour.
  5. When ready to serve, top with remaining 1/4 cup chopped pistachios and any garnish of chopped fresh herbs. Salt to taste.
  6. 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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