Green Goddess Potato Salad
I love bringing Green Goddess Potato Salad to New England summer cookouts. It's a from-scratch dish that pairs red potatoes with a creamy dressing full of fresh garden herbs; a flavorful, inviting side!
Servings: 8 servings
Calories: 244kcal
Ingredients
For potatoes:
- 3 pounds red potatoes (baby or regular)
- 1 medium shallot, peeled
- 1½ tablespoon vegetable oil
- ½ teaspoon salt
- ½ teaspoon black pepper
For the dressing:
- ½ cup fresh parsley
- ¼ cup fresh tarragon
- 2-4 anchovy filets (or 1½ teaspoons of anchovy paste)
- 1 small clove of garlic (about 1 teaspoon of minced garlic)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup buttermilk
- ½ cup mayonnaise
- 1½ teaspoons white vinegar
- 1 tablespoon scallion greens, finely chopped
Garnish:
- 1 bunch chives, snipped (to garnish)
Instructions
Prepare the potatoes and shallot:
- Preheat the oven to 425° F. Line a large baking sheet with parchment paper or foil.
- Wash the 3 pounds red potatoes, then slice them into 1-inch pieces. Slice the 1 medium shallot, peeled into rings.
- Toss the sliced potatoes and shallot in a large bowl with the 1½ tablespoon vegetable oil, ½ teaspoon salt, and ½ teaspoon black pepper. Once everything is combined, spread the potatoes and shallots on the prepared baking sheet.
- Place the pan in the oven for about 25 minutes, until the potatoes are tender and beginning to brown on the edges.
- Remove the pan from the oven and allow the potatoes and shallots to cool to room temperature.
Make the dressing:
- While the potatoes roast, make the dressing. Place the ½ cup fresh parsley, ¼ cup fresh tarragon, 2-4 anchovy filets, and 1 small clove of garlic into the bowl of a food processor or mini chopper.
- Run the chopper or food processor until everything is finely minced. Pour some of the buttermilk in with the herbs if necessary to help everything blend up well.
- Scrape the herb mixture into a large bowl. Add the ½ teaspoon salt, ½ teaspoon black pepper, 1 cup buttermilk ½ cup mayonnaise, 1½ teaspoons white vinegar, and 1 tablespoon scallion greens, finely chopped to the bowl.
- Whisk the dressing until the mixture is smooth, and all ingredients are combined.
Finish the salad:
- Add the cooled, roasted potatoes and shallots to the dressing. Gently stir them into the dressing until they're coated completely.
- Transfer the potato salad to a serving bowl and garnish with the 1 bunch chives, snipped.
- 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 farmer's markets, local growers, or your own garden.
- Not an anchovy fan? Don't worry: anchovies don't make this salad taste fishy. They add a little salty, umami flavor that nicely boosts the fresh herbs and tangy buttermilk in the dressing.
- You can use baby red potatoes or regular red potatoes for this salad—whichever you use, make sure to slice them to a consistent size of about one to one-and-a-half inches.
Nutrition
Serving: 1serving | Calories: 244kcal | Carbohydrates: 31g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 10mg | Sodium: 446mg | Potassium: 909mg | Fiber: 3g | Sugar: 4g | Vitamin A: 485IU | Vitamin C: 21mg | Calcium: 82mg | Iron: 2mg
