Green Goddess Potato Salad
Brighten up your table with this creamy, herb-packed Green Goddess Potato Salad! This vibrant dish starts with tender baby potatoes, perfectly cooked until fork-tender, then tossed in a luscious homemade Green Goddess dressing made with fresh parsley, cilantro, chives, and tarragon. The creamy base of avocado, Greek yogurt, and a touch of mayonnaise takes this salad to next-level decadence, while a splash of lemon juice and white wine vinegar add a zesty balance. Thinly sliced radishes, green onions, and briny capers add crunch and bursts of flavor for a truly irresistible side dish. Perfect for picnics, potlucks, or as a fresh upgrade to your weeknight dinner, this chilled potato salad is easy to prepare and loaded with vibrant, garden-fresh ingredients.
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Recipe Information
Ingredients
- 2 pounds Baby potatoes (red or yellow)
- 1 tablespoon Salt
- 1 cup Fresh parsley leaves
- 0.5 cup Fresh cilantro leaves
- 0.25 cup Fresh chives
- 2 tablespoons Fresh tarragon leaves
- 1 large Avocado
- 0.5 cup Greek yogurt (plain, unsweetened)
- 0.25 cup Mayonnaise
- 2 tablespoons Fresh lemon juice
- 1 tablespoon White wine vinegar
- 2 small Garlic cloves
- 2 tablespoons Olive oil
- 0.5 teaspoon Black pepper (freshly ground)
- 0.5 cup Radishes (thinly sliced)
- 0.25 cup Green onions (sliced)
- 2 tablespoons Capers (rinsed and drained)
Instructions
Wash the baby potatoes thoroughly and cut them into halves or quarters, depending on their size, to ensure even cooking.
Place the potatoes in a large pot and cover them with cold water. Add 1 tablespoon of salt to the water.
Bring the water to a boil over medium-high heat. Reduce the heat to maintain a gentle boil and cook the potatoes for 10-15 minutes, or until they are fork-tender. Drain and allow them to cool slightly.
While the potatoes cool, prepare the Green Goddess dressing. In a blender or food processor, combine parsley, cilantro, chives, tarragon, avocado, Greek yogurt, mayonnaise, lemon juice, white wine vinegar, garlic cloves, olive oil, and black pepper. Blend until smooth and creamy.
Taste the dressing and adjust seasoning if necessary. You can add a pinch of salt or more lemon juice to suit your flavor preference.
Transfer the cooled potatoes to a large mixing bowl. Add the sliced radishes, green onions, and capers.
Pour the Green Goddess dressing over the potato mixture and toss gently to coat all ingredients evenly.
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Garnish with additional chopped herbs or a squeeze of lemon juice before serving, if desired.
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.4 g | 135% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 7966 mg | 346% | |
| Total Carbohydrate | 218.8 g | 80% | |
| Dietary Fiber | 46.3 g | 165% | |
| Total Sugars | 18.6 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 788 mg | 61% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 7359 mg | 157% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
