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
For the Green Goddess Dressing
fresh parsley (stems and leaves okay)
spinach (stems and leaves okay)
1/2 to 1 cups
fresh assorted herbs, depending on your tastes (see note above)
cloves of garlic, roughly chopped
fresh lemon juice
white wine vinegar
Zest from one lemon
neutral oil (like grapeseed or sunflower oil)
scant, mayonnaise (preferably Duke's)
Salt and pepper to taste
For the Rest
sturdy white or yellow potatoes (like Yukon Golds or Maine Potatoes)
radishes, finely diced (about 1/2 cup)
green onions, chopped
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
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!