Best 3 Green Goddess Potato Salad Recipes

Indulge in a refreshing and vibrant twist on the classic potato salad with the Green Goddess Potato Salad. This delightful dish combines the earthy flavors of tender potatoes with a vibrant green goddess dressing, creating a symphony of flavors that will tantalize your taste buds. The dressing, a harmonious blend of fresh herbs, tangy yogurt, and zesty lemon juice, adds a burst of brightness to the creamy potatoes. Discover a symphony of simple yet delectable recipes within this article, each offering a unique culinary adventure. From the classic potato salad to the innovative green goddess variation, these recipes cater to diverse palates and dietary preferences. Embark on a culinary journey and let your taste buds experience the extraordinary.

Here are our top 3 tried and tested recipes!

GREEN GODDESS VEGAN POTATO SALAD

Green Goddess Vegan Potato Salad image

Don't be fooled by the green color-this vegan potato salad is absolutely delicious! It's perfect for potlucks and for those with dietary restrictions. -Laura Wilhelm, West Hollywood, California

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 pounds baby red potatoes, halved
4 green onions
2 medium ripe avocados, peeled and pitted
1/2 cup sprigs fresh parsley, stems removed
1/2 cup vegan mayonnaise
3 tarragon sprigs, stems removed
2 teaspoons capers, drained
1 teaspoon seasoned salt
1 celery rib, finely chopped
Sliced radishes

Steps:

Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Meanwhile, chop green onions, reserving white portions for salad. Add green portions to a blender. Add avocados, parsley, mayonnaise, tarragon, capers and seasoned salt. Cover and process until blended, scraping down sides as needed. Drain potatoes; transfer to a large bowl. Add celery, white portions of green onions and dressing; toss to coat. Refrigerate, covered, at least 1 hour. Top with radishes and additional parsley.

Nutrition Facts : Calories 235 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

GREEN GODDESS POTATO SALAD

Green Goddess Potato Salad image

Channel your inner goddess with this herbaceous take on the classic potato salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 50m

Number Of Ingredients 6

Ingredients

Salt and pepper
3 pounds (8 to 10) medium red potatoes, scrubbed
1/2 cup mayonnaise
1 minced shallot
1 tablespoon lemon juice
1 cup chopped fresh mixed herbs such as basil, parsley, tarragon, and dill

Steps:

In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces.
In a large bowl, combine mayonnaise, shallot, lemon juice, and herbs. Add potatoes and toss to combine. Season with salt and pepper. To store, cover and refrigerate up to 1 day.

Nutrition Facts : Calories 249 g, Fat 7 g, Fiber 4 g, Protein 5 g, SaturatedFat 1 g

GREEN GODDESS POTATO SALAD

Green Goddess Potato Salad image

Categories Salad Food Processor Herb Potato Vegetable Side Picnic Backyard BBQ Mayonnaise Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

3/4 pound green beans, trimmed
3 pounds cooked small (2-inch) boiling potatoes, cooled to room temperature and quartered
1 cup mayonnaise
3 tablespoons tarragon vinegar or white-wine vinegar
3 scallions, chopped
3 flat anchovy fillets, chopped, or 2 teaspoons anchovy paste
1/4 cup chopped fresh flat-leaf parsley
2 teaspoons chopped fresh tarragon
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

Cook beans in a 3-quart saucepan of boiling salted water , uncovered, until crisp-tender, 3 to 5 minutes. Drain in a sieve, then plunge sieve into a large bowl of ice and cold water to stop cooking. Drain again. Pat beans dry, then cut into 1/4-inch pieces and put in a large bowl along with potatoes.
Pulse mayonnaise, vinegar, scallions, anchovies, parsley, tarragon, salt, and pepper in a food processor until dressing is pale green and herbs are finely chopped. Stir into potato mixture.

Tips:

Use a variety of potatoes. This will give your salad a more interesting texture and flavor. Good options include Yukon Gold, red potatoes, and fingerling potatoes.
Cook the potatoes until they are tender but still hold their shape. You don't want them to be mushy.
Cool the potatoes completely before adding them to the salad. This will help prevent the salad from becoming watery.
Use a flavorful dressing. The dressing is what really makes the salad, so don't skimp on it. A good option is a green goddess dressing made with mayonnaise, sour cream, herbs, and spices.
Add other vegetables to the salad. This will make it more colorful and nutritious. Good options include peas, carrots, celery, and onions.
Serve the salad immediately or chill it for later. It's delicious either way.

Conclusion:

Green goddess potato salad is a classic summer dish that is perfect for potlucks, picnics, and barbecues. It's easy to make and can be tailored to your own taste. So next time you're looking for a refreshing and delicious side dish, give green goddess potato salad a try. You won't be disappointed!