Edit ModuleShow Tags

FreshTartSteph Recipe: Green Goddess Potato Salad


Published:

Here's a potato salad to make all season long, with whatever fresh herbs you have on hand. The creamy, tangy dressing requires nothing more than a quick whir in the blender and ta da!—a bowlful of bright green deliciousness that had me eating it straight from the bowl, goddess-style.

Here's also a potato salad to customize to your heart/stomach/cooler's content. I added chopped capers because I was craving their salty punch, but a jar of pickled asparagus beckoned as well. My mom always put chopped hard-boiled eggs in her potato salad, which I didn't love as a kid, but absolutely adore now.

As the season progresses, feel free to add:

  • asparagus
  • shelled peas or fava beans
  • cherry tomatoes
  • fresh corn
  • sweet onions
  • torn spinach, arugula, or other greens
  • green beans
  • snap or sugar peas

The dressing, as you will (hopefully) soon discover, is as lovely spooned over salad greens, or as a dip for hot or cold vegetables, as it is tossed with potatoes.
 

Green Goddess Potato Salad

Adapted from a recipe by Ina Garten
Serves 4

1.5 lbs. red or yellow new potatoes
2 Tbsp. chopped capers (drained if packed in brine; rinsed and drained if packed in salt)
1/2 c. mayonnaise
1/2 c. chopped scallions
1/2 c. chopped fresh herbs (parsley, basil, oregano, cilantro, tarragon, dill, or any favorite combination)
2 Tbsp. freshly squeezed lemon juice (1 lemon)
1 tsp. chopped garlic
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 c. Greek yogurt (or sour cream)

Cook potatoes in boiling salted water until just tender. Drain and spread on a baking sheet to cool to room temperature. Halve or quarter potatoes into bite-sized pieces and transfer to a large bowl. Add capers to the bowl and set aside.

Put mayo, scallions, herbs, lemon juice, garlic, salt, and pepper in the bowl of a blender and process until creamy. Add Greek yogurt and process until just incorporated. (Dressing can be made one day ahead. Cover and chill in the refrigerator.)

Pour dressing over potatoes and toss gently. Serve as is or cover and chill. (Can be made one day ahead.)
 

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rfischer@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Fine Spirits Classic Twin Cities 2018

Sip on cocktails prepared by top mixologists and enjoy gourmet fare at Minnesota Monthly's seventh annual Fine Spirits Classic at Orchestra Hall on July 26

Grilled Vegetable and Bratwurst Salad Recipe

Think “outside the bun” and enjoy summer’s favorite grilled brats in a fresh veggie salad for a low-carb alternative

The Twin Cities' Best Hot Dogs

The hottest of hot dogs, to celebrate National Hot Dog Day on July 18

3 Things to Eat This Week: July 11-15

Feast on a fat sandwich, a sweet treat, or something oozy and icy

8 Juicy Places in the Metro

Fresh squeezing and blending superfoods for a super life

Review: Centro Opens in Northeast

Tacos, frozen drinks, and spectacular sides in a unique Northeast space

Cherry and Chocolate Truffle Tart Recipe

Take advantage of the short but sweet cherry season with a luscious cherry and chocolate treat

Pizza Madness: Dulono's Pizza

As one of 32 pizza participants, Dulono’s Pizza battles it out in Minnesota Monthly's Pizza Madness Bracket Challenge

3 Things to Eat This Week: Cooling Off

It's officially summer. Cool down with ice cream, poke, or cold noodles.
Edit ModuleShow Tags
Edit ModuleShow Tags