Green Goddess Potato Salad

July 31, 2020 by Nicole Collins

I have big news to report today.

You guys are going to be so proud of me too. I'm basically a professional gardener now. I KNOW! Is that the world's biggest shocker or what?

I know I've been bragging about this for the past few months now, but the herbs that I started from seeds this past spring are thriving. And, I mean THRIVING!

I've harvested the basil, dill, and chives 3 or 4 times now. The scallions have been growing to taller than me. The mint is being polite and not overtaking the whole planter box. AND, some seeds that I thought just didn't make it have suddenly started to sprout up with a vengeance. So, now I have some thyme, parsley, rosemary, and sage looking pretty good too.

I know it seems unbelievable, but I've always been the person that only had to look in the direction of a plant to kill it. But now, I think my luck is changing. I'm sure being home and having the extra time and attention span to properly care for them has had something to do with it, but whatever. I'm totally taking all of the credit.

I've kept these herbs so alive and healthy, that they're the reason we get to have today's recipe. So today, we're making Green Goddess Potato Salad!

This potato salad screams summer. It's light, and refreshing, and herbaceous, and a little tangy, and the absolute perfect side dish for a summer bbq (of 10 people or less spaced 6 ft apart, of course).

First, let's talk about the dressing for this totally delish salad. We start with a handful of herbs: parsley, basil, chives, and dill. Those get added to a blender with some mayo, some vinegar, and a little worcestershire. Blend it all together until it's smooth and creamy, and let it hang out in the fridge for the flavors to start to meld together until the potatoes are ready.

Now, let's talk potato. We're going to use my favorite potato: the yukon gold. I found these adorable baby yukon golds at the store, and they're the perfect size to halve and keep moving. If you can't find these minis, that's ok! You can just dice up a regular sized yukon gold to approximately 1 inch pieces.

We're going to cook our potatoes in some nice, salty water so that we can flavor these potatoes from the inside out. We want to cook them until they're just al dente. So, we want the potatoes to be fork tender, but we don't want them to fall apart when poked. They need to keep their shape while not being awkwardly crunchy. Since the pieces are cut so small before they boil away in their salt water bath, they're not going to take any more than 10 minutes in the water.

Once the potatoes have finished cooking, we need them to completely cool before we dress them. I'm impatient, so I actually stuck these in the fridge to help cool them down faster. Once they're completely cooled, we get to coat them in our creamy, herb laced dressing.

After the potatoes are dressed, we're going to give them a taste, give them another pinch or two of salt, and let the salad hang back on in the fridge for a little bit. This time, we need the dressing to marry with the potatoes and really start to let the flavors seep in.

I know this may seem like a lot of waiting for things to cool, but I promise you that it's so worth the wait. Potato salad can sometimes get a little heavy with all of the fatty carbs, but the fresh herbs really lighten up this whole dish. And, how about that gorgeous color!

Ok, guys. Anyone else had success growing a garden this summer? Tell me all about it! Enjoy, and let's eat!

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Green Goddess Potato Salad

Serves: 6 Print

Ingredients:

For the Green Goddess Dressing:

• ¼ cup parsley, packed

• ¼ cup basil, packed

• 3 tbsp chives, chopped

• 1 tbsp dill, chopped

• 1 tsp worcestershire sauce

• 1 tbsp red wine vinegar

• ¾ cup mayonnaise

• ½ tsp salt

• ¼ tsp pepper

For the Potato Salad:

• 2 lbs baby yukon gold potatoes, halved (or yukon golds cut to 1 inch pieces)

• 2 tbsp salt + more, to taste

Directions:

1. Make the Green Goddess Dressing: In a food processor, add mayonnaise, parsley, chives, basil, dill, worcestershire, vinegar, ½ tsp salt, and pepper. Process for a few seconds until broken down. Scrape down the sides, and process again until combined and smooth. Set aside in the fridge.

2. Prepare the potatoes: Add potatoes to a large pot. Cover with cold water until the water reaches about an inch above the potatoes. Add 2 tbsp salt, and bring to a boil over high heat. Boil potatoes for 8-10 minutes until the potatoes are fork tender but not falling apart. Drain the potatoes, and set them in the fridge to cool completely, about 1-2 hours.

3. Finish the potato salad: Once the potatoes have cooled completely, add the dressing, and gently toss to coat the potatoes. Taste for seasoning, add a pinch of salt, it desired, and stir again to completely mix. Chill the potato salad for at least 1 hour before serving to allow the flavors to blend. Serve!

Recipe notes:

*The amount of salt you need is going to depend on the brand of mayo you use, so taste as you go. Potatoes need lots of salt, and we're seasoning this salad at every level. I only needed a little pinch of salt to finish this salad, but let your tastebuds guide you!

*It may seem like there's lots a chill time involved in this recipe, but it's necessary for the flavors to really blend together properly. And, it's sooooo worth the wait!

*If the dressing feels too thick for your liking, add a tiny splash of water to thin it out a little bit. My herbs were a little wet (not drenched, just not completely dry) when I put them in the food processor, and I think that helped the dressing out in a perfectly subtle way.