Green Goddess Potato Salad
Fresh Green Goddess Potato Salad has tender baby red potatoes and a tangy, herbal dressing of parsley, chives & lemon — ready in 30 min.
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
Notes
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".
Make-Ahead & Storage
Make Ahead: You can cook the potatoes and make the dressing the day before, then assemble the salad the next day.
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.
Nutrition
Calories: 255kcal | Carbohydrates: 25g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 279mg | Potassium: 737mg | Fiber: 2g | Sugar: 2g | Vitamin A: 365IU | Vitamin C: 18.6mg | Calcium: 32mg | Iron: 1.4mg
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