Fresh Green Goddess Potato Salad has tender baby red potatoes and a tangy, herbal dressing of parsley, chives & lemon - ready in 30 min.
This Green Goddess Potato Salad is a fresh and herb-packed twist on classic potato salad. Tender red potatoes are tossed with a creamy green goddess dressing made with parsley, chives, sour cream, and lemon, creating a bright and flavorful side dish that's perfect for picnics, BBQs, and summer gatherings.
If you love Green Goddess and potatoes, you will love this fresh herbal spin on old-fashioned classic potato salad.
🔍 Quick Look: Green Goddess Potato Salad Recipe
- Ready in: 30 minutes
- Servings: 6
- Calories: ~255 kcal per serving
- Main Ingredients: Baby red potatoes, Miracle Whip, sour cream, lemon juice, chives, parsley, Worcestershire sauce
- Elements of Taste: Sweet, Salty, Umami, and Fat.
- Cook Method: Simmer and Mix
- Difficulty: Easy, making it great for cooks of all levels.
- Why You'll Love It: Tender potatoes are tossed in a tangy, creamy, green & herbal dressing - fresh, flavorful, and a perfect side dish.
Jump to:
- 🔍 Quick Look: Green Goddess Potato Salad Recipe
- What Is Green Goddess Potato Salad?
- Why You'll Love This Green Goddess Potato Salad!
- What Is Green Goddess Dressing?
- Ingredient Notes
- Best Potatoes for Potato Salad
- Substitutions & Variations for Green Goddess Potato Salad
- Can I Substitute a Different Salad Dressing?
- How to Make Green Goddess Potato Salad
- My Top Tips
- Green Goddess Potato Salad FAQ's
- Storage
- More Green Goddess Recipes and Posts You'll Love
- 📖 Recipe
- 💬 Comments
What Is Green Goddess Potato Salad?
Green Goddess Potato Salad is cooked, cooled, and cut potatoes tossed in Green Goddess, a green and herbal salad dressing. It is similar to a cold American or Japanese potato salad, but you use green goddess dressing instead of the usual dressing and omit relish and pickles.
Why You'll Love This Green Goddess Potato Salad!
- 🌿 Fresh and herb-forward flavor
- 🥔 Creamy but lighter than traditional potato salad
- ⏱ Ready in about 30 minutes
- 🍗 Perfect with grilled meats and BBQ
- 🧺 Ideal for picnics, potlucks, and summer parties
What Is Green Goddess Dressing?
Green Goddess Dressing is a creamy herb dressing traditionally made with mayonnaise, fresh herbs like parsley and chives, and lemon juice. There is a historical note that anchovy paste and/or tarragon vinegar were originally used to flavor the mayonnaise. It was created in 1923 by Executive Chef Phillip Roemer at the Palace Hotel in San Francisco and quickly became a classic American salad dressing.
Ingredient Notes
Here's what you need to make Green Goddess Salad Dressing:
- Fresh Parsley and Chives - Fresh herbs are the star of this dressing. Only use fresh brilliantly colored parsley and chives.
- Miracle Whip Salad Dressing - Miracle Whip has a great texture and is slightly sweet, making it a good choice for this recipe.
- Sour Cream - Sour cream adds body and a tangy flavor to the dressing.
- Worcestershire Sauce - This sauce has amazing umami flavors and is key in making creamy dressings.
- Rice Vinegar - You can use plain or seasoned rice vinegar.
- Fresh Lemon Juice - Just a squeeze of acidity brightens the dressing's flavor.
- Salt - Just a small amount of salt will l boost the savory flavors.
- Fresh Ground Black Pepper - Optional. Add it if you love the flowery flavor of freshly ground black pepper.
And for the Potato Salad, you will need:
- Baby Red Potatoes - Choose firm potatoes with a bright-colored skin.
Please see the recipe card for the exact quantities.
Best Potatoes for Potato Salad
Use New Potatoes such as:
- Red Potatoes - which hold their shape well and have a creamy texture.
- Yukon Gold Potatoes - are buttery and slightly richer.
- Baby Potatoes - always tender and perfect for bite-sized salads.
Avoid Russet potatoes, since they tend to fall apart when mixed.
Substitutions & Variations for Green Goddess Potato Salad
- Add chopped hard-boiled eggs.
- Mix in crisp bacon.
- Add celery or cucumber for crunch.
- Substitute Greek yogurt for sour cream.
- Add avocado for a modern green goddess twist.
- Substitute mayonnaise for Miracle Whip Salad Dressing and add 1 teaspoon of white vinegar, 1 teaspoon of sugar, and ¼ teaspoon of paprika.
- Substitute store-bought bottled Green Goddess dressing.
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 substitutes for the Green Goddess Salad Dressing are ranch, blue cheese, and Caesar.
If you have not yet tried Green Goddess, you have been missing out on one of the greatest classic salad dressings of all time. It takes very little time to make and is best enjoyed the day after. So, this is a perfect make-ahead dish!
How to Make Green Goddess Potato Salad
- Step 1 - Make 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 the sides of the bowl and add the 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.
- Step 2 - Cook & Cool Potatoes. 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 the potatoes and cut them into quarters.
For more details and tips, check out my post "how to cook perfect potatoes."
- Step 3 - Assemble the Salad. Put the cut potatoes into a large, shallow mixing bowl. Add ¾ cup Green Goddess Salad Dressing and gently fold to coat potatoes thoroughly.
- Step 4 - Serve and Enjoy. Spoon the salad into a serving bowl and garnish with chopped green chives and parsley. Serve immediately or cover and refrigerate until ready to serve.
My Top Tips
♡ Herb Balance Tip! If you are adventurous, you can substitute other fresh herbs. For the best flavor balance, use a mix of mild herbs like parsley and chives with a small amount of stronger herbs like tarragon or dill. For other ideas, try classic culinary herb combinations like parsley and chives, with tarragon and chervil.
♡ This recipe for Green Goddess Salad Dressing makes approximately 1-⅔ cups of dressing, and only ¾ cup is needed for this potato salad. You can use the remaining dressing as a dip for vegetables or a sauce for baked salmon filets.
♡ Green Goddess Salad Dressing is best when made the day before serving it. This gives the ingredients time to "marry".
Green Goddess Potato Salad FAQ's
You can cook the potatoes and make the dressing the day before, then assemble the salad the next day.
Chives and parsley are used in green goddess dressing. You can use either curly or flat-leaf parsley, also called "Italian parsley". Always use fresh, bright green herbs for the best flavor.
Storage
Green Goddess Potato Salad will keep up to 5 days in a sealed airtight container in the refrigerator.
Potatoes typically absorb mayonnaise and oil-based dressings over time. If you are making this salad several hours before serving, check the salad for dryness at serving time and add additional salad dressing, cream, or milk as needed to moisten the salad.
More Green Goddess Recipes and Posts You'll Love
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📖 Recipe
Green Goddess Potato Salad
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Ingredients
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 Miracle Whip Salad Dressing, or Mayonnaise
- ½ Cup Sour Cream
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Rice Vinegar, or White Wine Vinegar
- 1 Tablespoon Lemon Juice
- ¼ teaspoon Salt
- Fresh Ground Black Pepper, Optional
Potato Salad:
- 2 Pounds Baby Red Potatoes
- ¾ Cup Green Goddess Salad Dressing
Garnish:
- Finely Chopped Green Chives and Parsley
Instructions
- Make 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 the sides of the bowl and add the 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.¼ Cup Parsley, ¼ Cup Snipped Chives, 1 Cup Miracle Whip Salad Dressing, ½ Cup Sour Cream, 1 Tablespoon Worcestershire Sauce, 1 Tablespoon Rice Vinegar, 1 Tablespoon Lemon Juice, ¼ teaspoon Salt, Fresh Ground Black Pepper
- Cook and Cool Potatoes. 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 the potatoes and cut them into quarters.2 Pounds Baby Red Potatoes
- Assemble the Salad. Put the cut potatoes into a large shallow mixing bowl. Add ¾ cup Green Goddess Salad Dressing and gently fold to thoroughly coat potatoes.¾ Cup Green Goddess Salad Dressing
- Serve and Enjoy. Spoon the salad into a serving bowl and garnish with chopped green chives and parsley. Serve immediately or cover and refrigerate until ready to serve.Finely Chopped Green Chives and Parsley
Video
Notes
Nutrition
Per 1 serving. All nutritional information on this site is an estimate. Your results may vary.
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