You will love the fresh taste of Green Goddess Potato Salad. Ordinary potato salad gets a fresh and herbal update, when dressed with Green Goddess Salad Dressing instead of plain mayonnaise. The clean, tangy, herbal notes of Green Goddess go very well with many dishes!
Although Green Goddess is good any season, spring is the time I crave this dressing the most. I love the pale green color and its ability to elevate any salad or dish to company worthy status. Here, the simplest potato salad gets an extra special lift from Green Goddess Salad Dressing.
Why Does this Recipe Work?
♥ Potatoes are a very plain and slightly sweet vegetable. Green Goddess adds a lovely herbal flavor to the potatoes.
♥ The Worcestershire sauce, lemon juice, and rice wine vinegar also work in concert to give a much-needed tangy balance to this dish.
Can I Substitute a Different Salad Dressing?
Yes… but please don’t. Just give Green Goddess a try. I promise you won’t regret it! But if you insist on changing to a different dressing, good choices to substitute for the Green Goddess Salad Dressing are ranch, blue cheese, and Caesar dressings.
If you have not yet tried Green Goddess, you have been missing out on one of the greatest classic salad dressing of all time. It takes very little time to make and actually is best enjoyed the day after making it. So, this is a perfect make-in-advance dish!
- Green Goddess Salad Dressing
- Green Goddess Pasta Salad
- Green Goddess - A True Classic
- German Potato Salad
Green Goddess Potato Salad
Green Goddess Salad Dressing:
- ¼ Cup Parsley, Packed (about 1 oz in weight)
- ¼ Cup Snipped Chives, Packed (about 1 oz in weight)
- 1 Cup Mayonnaise, I Actually Prefer Miracle Whip Salad Dressing
- ½ Cup Sour Cream
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Rice Wine Vinegar, or White Wine Vinegar
- 1 Tablespoon Lemon Juice
- ¼ teaspoon Salt
- Fresh Ground Black Pepper,, if desired
- 2 Pounds Baby Red Potatoes
- ¾ Cup Green Goddess Salad Dressing
Green Goddess Salad Dressing:
- Place parsley and chives into the bowl of a small 3 cup food processor. Pulse herbs until very finely chopped.
- Scrape down sides of bowl and add remaining ingredients. Pulse until all is well combined. Taste and adjust seasoning if needed.
- Pour dressing into a container and cover. Refrigerate until ready to use.
- Wash baby red potatoes and place them in a large saucepan, cover with cold water. Bring to a boil over medium high heat, reduce heat to a simmer and cook until potatoes are barely tender.
- Remove from heat, drain, and cover with cold water to rapidly cool the potatoes. Allow potatoes to cool completely.
- Drain potatoes and cut them into quarters.
- Put potatoes into a large shallow mixing bowl. Add ¾ cup Green Goddess Salad Dressing and gently fold to thoroughly coat potatoes.
- Spoon salad into serving bowl and garnish with green chives and parsley. Serve immediately or cover and refrigerate until ready to serve.