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:
- 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
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.)