It’s not often a mayonnaise-based dressing is described as “refreshing,” but green goddess dressing forever changed the game. We came across the recipe online from Food & Wine, and thought it would be perfect herby and tangy side to our grilled beef skewers.
The overall structure of the dressing was inspired by sauce verte, a classic French sauce traditionally made with soft green herbs such as parsley, mint, and tarragon. While sauce verte is typically served with fish or spooned over roast chicken, here it leans into a creamy dressing designed for chilled, composed salads.
For the ideal texture of a potato salad, you want tender pieces of potato that still have some bite to them and that can also bear the weight of the dressing. Choose waxy or all-purpose potatoes such as baby red, Yukon Gold, or fingerlings. These varieties are lower in starch and higher in moisture, helping them stay intact and tender after boiling. Their naturally smooth, creamy flesh and thin skins make them ideal for salads where you want defined pieces that hold dressing without turning mushy.
In order for our potatoes and eggs to be done and not undercooked, we had to cook them longer than the 8 to 10 minutes suggested in the original recipe. For us, that was nearly 15 minutes. For a more manageable mouthful, the potatoes were cut in half as opposed to being left whole. This also allows the sauce to penetrate the meat of the spuds more thoroughly.
NOTE: Make potato salad up to 1 day ahead and keep refrigerated in an airtight container. Dressing can be made up to 2 days ahead and refrigerated in an airtight container.
TIP: Starting the potatoes in cold, heavily salted water allows them to cook evenly and absorb seasoning from the inside out. This method prevents the outsides from falling apart before the centers are tender.
Green Goddess Potato Salad
Ingredients
- 3 lbs. baby red potatoes, halved
- 5 Tbsp. plus 1 teaspoon kosher salt, divided
- 4 large eggs
- 2/3 cup mayonnaise
- 1/2 cup whole-milk strained (Greek-style) yogurt
- 1/2 cup packed basil leaves, plus more for garnish
- 1/4 cup packed fresh dill fronds, plus more for garnish
- 2 Tbsp. fresh lemon juice
- 2 tsp. Dijon mustard
- 2 oil-packed anchovy fillets
- 1/4 teaspoon black pepper
- 2 Tbsp. minced chives, plus more for garnish
- 2 Tbsp. finely chopped fresh tarragon leaves
- 1 cup thinly sliced celery (about 3 ribs)
- 1 cup drained sliced pepperoncini
- 1/2 cup thinly sliced radishes (about 3 medium radishes)
Directions
- Place potatoes and 5 tablespoons of the salt in a large pot; cover by 2 inches with water and bring to a boil over high heat. Gently add eggs and cook until potatoes are tender when pierced with a fork, 12 to 15 minutes. Transfer eggs with a slotted spoon to an ice bath, and drain potatoes. Let cool to room temperature on a large rimmed baking sheet, about 30 minutes. Slice potatoes in half when cool.
- While eggs and potatoes cool, combine mayonnaise, yogurt, basil, dill, lemon juice, mustard, anchovy fillets, pepper, and remaining 1 teaspoon salt in a food processor; process until smooth and a light green color, scraping down sides as needed, about 1 minute. Transfer to a small bowl and stir in chives and tarragon. Refrigerate until ready to use.
- Combine potatoes, celery, pepperonicini, and radishes in a large bowl; drizzle with mayonnaise mixture and toss until evenly coated. Transfer to a serving bowl. Peel eggs and cut into quarters and place on top of potato mixture. Garnish with more basil, dill, and chives. Serve cold or at room temperature.
Adapted from a recipe by Andy Gosnell for Food & Wine
Accounting for Taste 