Green Goddess Potato Salad
This recipe is a flavorful twist on the classic potato salad. It features market ingredients, such as tender baby potatoes, celery and garlic scapes, all tossed in a fresh herb green goddess dressing.
Our potato salad is both satisfying and bright—a perfect side for any summer meal or picnic. An HPFM fave!
Recipe courtesy of Chef Jessica from Little Gem Culinary.
Ingredients
Potato Salad:
1 pint potatoes
3 soft or hard boiled eggs
3 garlic scapes
A few stalks celery
1 small red onion
Salt and black pepper to taste
Green Goddess Dressing:
½ cup mayo
½ cup sour cream or greek yogurt
1 clove garlic
½ lemon (zest and juice)
1 cup herbs, a mixture of basil, chives, dill and parsley
1 T capers
Instructions
Potato Salad:
Clean the potatoes and cut into large chunks. Boil potatoes until fork-tender, drain and add to a mixing bowl.
Soft boil or hard boil the eggs. Cut them into wedges. Add to the bowl.
Slice the garlic scapes into ¼ inch pieces. Add to a hot pan with a drizzle of olive oil. Cook for 2-3 minutes or until tender and browned. Season with salt and pepper and add to the bowl.
Thinly slice celery and red onions. Add to the mixing bowl.
Dressing:
Place sauce ingredients in a blender. Blend until smooth.
Combine:
Pour half the dressing over the warm potato mixture and gently toss to coat.
Taste and add more sauce if needed.
Season with salt and pepper to taste. Garnish with additional herbs.
Enjoy!