Green Goddess Potato Salad (Print Version)
Red potatoes, green herbs, and crisp veggies unite in a creamy, colorful side with fresh, tangy flavors.
# Ingredients:
→ Salad Base
01 -
2 lb small red potatoes, halved or quartered
02 -
4 oz snap peas, trimmed
03 -
3 stalks celery, chopped
04 -
1/2 cup celery leaves
→ Dressing
05 -
1/2 cup mayonnaise
06 -
1/2 cup fresh parsley
07 -
1/4 cup buttermilk
08 -
1/4 cup chopped fresh chives
09 -
2 tbsp fresh lemon juice
10 -
2 tbsp chopped fresh tarragon
11 -
2 anchovy fillets
12 -
2 medium shallots, roughly chopped
13 -
1 small ripe avocado
14 -
1 tsp kosher salt
15 -
Black pepper, to taste
→ Garnish
16 -
Chopped parsley
17 -
Chopped fresh chives
# Steps:
01 -
Put the potatoes in a large pot and add enough water to cover by 1 inch. Season with salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 10 minutes. Remove the potatoes with a slotted spoon and place them in a large bowl.
02 -
Add the snap peas to the boiling water and cook until just crisp-tender, about 1 minute. Drain, then thinly slice on an angle. Add to the bowl with the potatoes and the chopped celery.
03 -
Combine the mayonnaise, parsley, buttermilk, chives, lemon juice, tarragon, anchovies, shallots, avocado, celery leaves, and 1 teaspoon salt in a blender and blend until smooth.
04 -
Once the potatoes have cooled slightly, pour the dressing over the vegetables. Season with the remaining 1/2 teaspoon salt and a few grinds of pepper. Toss well.
05 -
Cover and refrigerate until chilled, at least 1 hour or overnight. Toss the salad again before serving and top with more parsley and chives.
# Helpful Notes:
01 -
Refrigerating overnight enhances the flavors.