Green Goddess Potato Salad
User Reviews
5
Green Goddess Potato Salad
Description
Baby red potatoes are boiled until tender, then half are peeled and mashed while the rest are chopped into half-inch pieces to provide both creamy and chunky textures in the salad. The dressing is prepared by blending a mixture of fresh herbs including parsley, mint, dill, cilantro, chives, and basil with Greek yogurt, olive oil, white wine vinegar, capers, garlic, and seasoning to create a smooth, tangy, and herbaceous green goddess dressing.
The salad includes diced radishes and artichokes for crispness and flavor contrast. Scallions add a mild onion note, both incorporated into the salad and used as a garnish with extra parsley and radish slices. The salad is chilled for at least an hour before serving, allowing flavors to meld while keeping the potatoes firm and fresh.
This potato salad is well suited to outdoor meals or casual gatherings where a fresh, vibrant, herbal complement to traditional potato salad is appreciated. It balances creaminess with brightness and herbaceous complexity.
Ingredients
- 1 1/2 pounds red potatoes baby
- 1 teaspoon kosher salt ( and fresh black pepper)
- 1/2 cup parsley plus more for garnish, packed fresh leaves
- 1/2 cup packed mint I did a mix of all 5( use what you've got, mixed fresh herbs
- 1/2 cup packed dill
- 1/2 cup packed cilantro
- 1/2 cup packed chives
- 1/2 cup packed basil
- 1/2 cup Greek yogurt plain, 0% fat
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon capers (drained)
- 1 garlic roughly chopped, clove
- 1 cup artichokes drained and chopped, from one 12-ounce jar, marinated
- 1 cup radish diced
- 1/2 cup scallions plus more for garnish, thinly sliced
Instructions
- Place the potatoes in a large pot of salted water and bring to a boil. Boil for 10 to 15 minutes, until fork tender. Drain and set aside until cool enough to handle.
- Meanwhile, prepare the dressing: In a blender or mini food processor, combine the parsley, mixed herbs, yogurt, olive oil, vinegar, capers, and garlic. Blend until smooth. Taste and season with 1 teaspoon salt and black pepper.
- When the potatoes are cool enough to handle, set aside half. Peel the other half by gently pinching the skin and pulling it away. Place peeled potatoes in a medium bowl and mash with a potato masher to your desired texture. Cut the remaining potatoes into 1/2-inch pieces and add to the bowl with the mashed potatoes.
- Add the artichokes, radishes, and scallions to the bowl and mix to combine. Add dressing to taste and toss gently to evenly coat. Refrigerate at least 1 hour to chill. Garnish with scallions, radish and parsley and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 141kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 4.5g | 9% |
| Fat | 3.5g | 5% |
| Saturated Fat | 0.5g | 3% |
| Cholesterol | 0.5mg | 0% |
| Sodium | 202mg | 8% |
| Fiber | 2.5g | 10% |
| Sugar | 2.5g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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