Save
This Green Goddess potato salad is bright fresh and loaded with herbs making it my go to when I want a salad that impresses on looks and flavor. The vegetables stay crisp and the creamy dressing is so lush you will want to eat it by the spoonful. It is a definite crowd pleaser at spring and summer gatherings.
I first brought this to a picnic and everyone kept asking for the recipe. The blend of herbs and creamy avocado makes it unforgettable.
Ingredients
- Small red potatoes: They are creamy and hold shape after boiling choose firm ones without blemishes
- Kosher salt: Essential for bringing out the flavor in the potatoes look for salt with a clean mineral flavor
- Snap peas: Add sweetness and crunch pick bright green pods with no spots
- Celery and celery leaves: Provide that classic potato salad crunch plus the leaves add extra freshness
- Mayonnaise: Makes the base of the dressing select real mayonnaise for the richest flavor
- Fresh parsley: Delivers strong herbal notes curly or flat leaf both work choose vibrant dark green bunches
- Buttermilk: Gives a tangy lift to the dressing shake well before measuring for best texture
- Fresh chives: Subtle oniony flavor chives should be firm and crisp never limp
- Fresh lemon juice: Brings acidity and brightness use freshly squeezed for best results
- Fresh tarragon: Slightly sweet and anise torn leaves are best avoid woody stems
- Anchovy fillets: Add umami and depth use salt packed or oil cured for maximum flavor
- Shallots: Add mild aromatic flavor look for plump bulbs with unbroken skins
- Avocado: Makes the dressing ultra creamy and green choose just ripe for blending easily
- Black pepper: Finishes the salad with gentle heat grind fresh for the most aromatic result
Step-by-Step Instructions
- Prep the potatoes:
- Gently scrub the potatoes and cut in halves or quarters for even size. Place them in a large pot and cover with cold water by about an inch. Add salt and bring to a boil over high heat. Cook until you can pierce them easily with a fork but they are not falling apart about ten minutes. Use a slotted spoon to lift them out and set in a large mixing bowl.
- Blanch the vegetables:
- In the same boiling water add the snap peas. Let them cook for about one minute just until they turn a vibrant green and are crisp tender. Drain quickly and slice diagonally into thin pieces. Add sliced peas and chopped celery to the bowl with potatoes.
- Make the dressing:
- In a blender combine mayonnaise parsley buttermilk chives lemon juice tarragon anchovies shallots avocado and celery leaves along with a bit of salt. Blend on high until completely smooth and bright green scraping down the sides as needed to get every bit mixed.
- Dress and chill:
- After potatoes have cooled slightly pour the green goddess dressing all over the bowl of vegetables. Add the remaining salt and a generous bit of black pepper. Toss everything very well so each piece is coated. Cover and chill in the refrigerator at least an hour or overnight for best flavor.
- Finish and serve:
- Before serving toss the salad again to redistribute dressing then sprinkle chopped parsley and fresh chives on top for a pop of green. Serve cold or at cool room temperature for best taste.
Save
My favorite part is the pop of tarragon that gives the classic herby dressing a unique twist. I remember making this salad for my grandmother’s birthday and she loved guessing all the green ingredients just from the color.
Storage Tips
This salad is best cold and keeps well refrigerated in a sealed container for up to three days. If making ahead stir before serving as the dressing may settle. Leftovers travel great for lunchboxes or picnics.
Ingredient Substitutions
If you do not have buttermilk you can use a mix of plain yogurt and a splash of milk. No anchovies Just add a few extra capers or a small dash of Worcestershire. Yukon gold potatoes make a nice swap for red potatoes if needed.
Serving Suggestions
Pile the salad onto a platter lined with lettuce leaves and serve as a side with grilled chicken seafood or sandwiches. It is also delicious tucked into lettuce wraps or spread onto toast for a brunchy twist.
Save
Cultural Context
Green Goddess dressing has roots in California from the 1920s and was inspired by a play called The Green Goddess. Its mix of fresh herbs and creamy base brings a little retro glamour to many dishes especially cool salads like this one.
Recipe FAQs
- → What type of potatoes work best?
Small red potatoes hold their shape well and have a creamy texture when cooked, making them ideal for this preparation.
- → Can I substitute vegetables?
Yes, snap peas and celery add crunch, but you can also use cucumbers or blanched green beans for a similar effect.
- → What gives the dressing its vibrant color?
A blend of fresh herbs, avocado, and parsley creates the classic green hue and fresh flavor in the dressing.
- → How long should the dish chill before serving?
Chill for at least 1 hour, or overnight, to let the flavors meld and develop for the best taste and texture.
- → Are anchovies necessary in the dressing?
Anchovies lend depth and savoriness, but can be omitted for a vegetarian version without compromising overall flavor.
- → Can this be prepared ahead of time?
Absolutely. Prepare up to a day in advance; toss and garnish with additional herbs just before serving.