Green Goddess Buttermilk Potato Salad

Green Goddess Buttermilk Potato Salad

Cookout time! I have been thinking a lot these days about great cookout food. The hotdogs and burgers tend get all the glory, all the press (and I love a good burger or a dog too, don’t get me wrong.) However, just as Thanksgiving is not just about the turkey, cookouts are not just about the grilled meats: because we love the sides. Glorious sides! Baked beans, corn on the cob, salty chips… and salads. My favorite is potato salad.

The only potato salad that has ever let me down is the bland, white stuff from the grocery store deli. It’s infinitely more satisfying to whip up and devour a savory, tangy potato salad that bursts with flavor.

Green Goddess dressing (the name alone is intriguing!) is a lavish and usually heavy dressing. I decided to work up a version of that dressing for this potato salad. I used a base of buttermilk and mayonnaise that is creamy but not too heavy.

Tossed with roasted red potatoes the flavor is bright with parsley and tarragon, and a slight bite from garlic and scallions. Yum!

Green Goddess Buttermilk Potato Salad

*This recipe was featured in a guest post at SayNotSweetAnne.com.

Ingredients:

• 3 pounds red potatoes
• 1 tablespoon vegetable oil
• 1 teaspoon salt, divided
• 1 teaspoon black pepper, divided
• 1/2 cup fresh parsley
• 1/4 cup fresh tarragon
• 2-4 anchovy filets
• 1 small clove garlic
• 1/2 cup mayonnaise
• 1 cup buttermilk
• 1 tablespoon scallion greens, finely chopped
• 1 tablespoon chives, snipped

Directions:

1. Preheat the oven to 450° F.
2. Wash the red potatoes and slice into 1″ pieces. Place the sliced potatoes in an 8″ x 8″ oven-proof dish.
3. Add the vegetable oil, 1/2 of a teaspoon of the salt and 1/2 of a teaspoon of the pepper. Toss to coat the potatoes. Place in the oven and roast for 20-25 minutes, just until the potatoes are tender and beginning to brown on the edges. Remove the pan from the oven and allow the potatoes to cool to room temperature.
4. Meanwhile place the parsley, tarragon, anchovy fillets and garlic into the bowl of a food processor. Pulse until they are finely minced.
5. Scrape the mixture into a large bowl. Add the mayonnaise, buttermilk and chopped scallions to the bowl. Whisk until the mixture is smooth, with all ingredients are combined. Add the remaining 1/2-teaspoons of salt and pepper (adjust to taste) and stir to combine.
6. Add the cooled, roasted potatoes to the dressing and gently toss to coat. Transfer the potato salad to a serving bowl and garnish with the snipped chives.

This salad can be served immediately or can be chilled in the refrigerator. Store any leftovers in the fridge.

Makes about 7 cups.