A creamy, flavorful salad made with roasted potatoes and the flavors of classic Green Goddess dressing, like tarragon, parsley, and chives.
Have you ever notices that at cookouts the grill foods - like hot dogs and burgers tend get all the glory? I do love a good burger or a dog, 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 of the typical cookout, barbecue, and potluck salads is potato salad.
This potato salad is a welcome step up from the bland, white, grocery store stuff. It has the flavors of vibrant Green Goddess dressing.
Why you'll love this salad
Green Goddess (the name alone is intriguing!) is a lavish and usually heavy salad dressing. It's lightened up in this dish with a splash of buttermilk.
Tossed with roasted red potatoes the dressing is bright with parsley and tarragon, and zesty with garlic and scallions. Yum!
🔪 How to make this recipe
Step 1: Roast the potatoes
Slice the potatoes into small pieces, then toss together with some oil, salt, and pepper. Roast the potatoes in a baking dish for about 20 minutes and then let them cool.
Step 2: Make the dressing
Blend the fresh herbs, anchovies, and garlic together in a food processor. Whisk these together with mayonnaise and buttermilk in a large bowl.
Step 3: Finish the salad
Add the cooled potatoes to the dressing and gently stir to coat them completely. Transfer the salad to a serving bowl. The salad can be served at room temperature or chilled.
Notes:
- Look for fresh parsley and tarragon in the produce section with other fresh herbs. Or, get them from your garden if you grow them!
- Not everyone is a fan of anchovies, but don't worry: they don't make this salad taste fishy. They just add a little salty umami flavor that nicely boosts the fresh herbs and tangy buttermilk in the dressing.
🧾 The recipe for this elegant Green Goddess Potato Salad is below. Need more salad ideas? I think you should consider these:
💬 Scroll down to leave a comment for me. And leave a rating on this recipe, too!
Green Goddess Potato Salad
Ingredients
- 3 pounds red potatoes
- 1 tablespoon vegetable oil
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- ½ cup fresh parsley
- ¼ cup fresh tarragon
- 2 to 4 anchovy filets
- 1 small clove of garlic
- ½ cup mayonnaise
- 1 cup buttermilk
- 1 tablespoon scallion greens, finely chopped
- 1 tablespoon chives, snipped
Instructions
Prepare the potatoes:
- Preheat the oven to 450° F.
- Wash the red potatoes and slice into 1-inch pieces. Place the sliced potatoes in an 8-inch x 8-inch baking dish.
- Add the vegetable oil, a ½ teaspoon of the salt and a ½ teaspoon of the pepper. Toss to coat the potatoes.
- Place in the oven and roast the potatoes for 20-25 minutes, just until they're tender and beginning to brown on the edges. Remove the pan from the oven and allow the potatoes to cool to room temperature.
Make the dressing:
- While the potatoes roast, place the parsley, tarragon, anchovy fillets and garlic into the bowl of a food processor or mini chopper. Pulse until everything is finely minced. Scrape the mixture into a large bowl.
- Add the mayonnaise, buttermilk and chopped scallions to the bowl. Whisk until the mixture is smooth, and all ingredients are combined. Add the remaining ½ teaspoons of the salt and the pepper and whisk again.
Finish the salad:
- Add the cooled, roasted potatoes to the dressing and gently toss to coat them completely.
- Transfer the potato salad to a serving bowl and garnish with the snipped chives.
- The salad can be served immediately or it can be chilled first in the refrigerator. Store any leftovers in the fridge for up to 3 days. Makes about 7 cups.
Notes
- Look for fresh parsley and tarragon in the produce section with other fresh herbs. Or, get them from your garden if you grow them!
- Not everyone is a fan of anchovies, but don't worry: they don't make this salad taste fishy. They just add a little salty umami flavor that nicely boosts the fresh herbs and tangy buttermilk in the dressing.
Suze
My husband is a South Texas boy and potato salad is a venerable food!
D.G. Hudson
That looks yummy! I like the idea of buttermilk in the dressing and that you roast not boil the potatoes. Will try at the first opportunity. Thanks for sharing.