Fresh Green Goddess Potato Salad with tender baby red potatoes and an herby, tangy dressing of parsley, chives & lemon - ready in 30 min.
Ordinary potato salad gets a fresh, herbal update when dressed with Green Goddess Salad Dressing instead of plain mayonnaise, which makes this potato salad perfect for BBQs, picnics & make-ahead meals.
Although Green Goddess is delicious in any season, spring is the time I crave this dressing the most. I love the pale green color and its ability to elevate any plain salad or side dish to company-worthy status. In this recipe, the simplest potato salad gets an extra special lift from the iconic Green Goddess Salad Dressing.
If you love Green Goddess and potatoes, you will love this fresh spin on old-fashioned classic potato salad.
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Why This is The Best Green Goddess Potato Salad!
- Potatoes are a very plain and slightly sweet vegetable. Classic Green Goddess salad dressing adds a lovely herbal flavor to the potatoes.
- Parsley and chives go exceptionally well with potatoes.
- The Worcestershire sauce, lemon juice, and rice wine vinegar also work in concert to give a much-needed tangy balance to this dish.
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 brings body and a tasty tang 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 flavor of the dressing.
- 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 bright-colored skin.
Please see the recipe card for the exact quantities.
Substitutions & Variations
- Substitute Mayonnaise. If you do not have Miracle Whip Salad Dressing and prefer its flavor, use plain flavored mayonnaise and add 1 teaspoon of white vinegar, 1 teaspoon of sugar, and ¼ teaspoon of paprika.
- Use White Potatoes. If red potatoes are not available you can use white potatoes. Other New Potatoes like gold will taste delicious, but their color is not as pleasing with a green dressing.
- Substitute Bottled Dressing. Instead of making the dressing you can substitute store-bought bottled Green Goddess dressing.
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 the 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.
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.
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
♡ This recipe for Green Goddess Salad Dressing will make approximately 1-⅔ cups of dressing and only ¾ cup of dressing 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".
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 dressings of all time. It takes very little time to make and is best enjoyed the day after making it. So, this is a perfect make-in-advance dish!
Make-Ahead & Storage
Make Ahead: You can cook the potatoes and make the dressing the day before and on the next day assemble the salad.
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.
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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 the 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
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Notes
Nutrition
Per 1 serving. All nutritional information on this site is an estimate. Your results may vary.
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