Easy Potato Salad Recipe With Green Goddess Dressing
GREEN GODDESS POTATO SALAD
Channel your inner goddess with this herbaceous take on the classic potato salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 50m
Number Of Ingredients 6
Steps:
- In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces.
- In a large bowl, combine mayonnaise, shallot, lemon juice, and herbs. Add potatoes and toss to combine. Season with salt and pepper. To store, cover and refrigerate up to 1 day.
Nutrition Facts : Calories 249 g, Fat 7 g, Fiber 4 g, Protein 5 g, SaturatedFat 1 g
GREEN GODDESS POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Put the potatoes in a large pot and add water to cover; season with salt. Bring to a boil, then reduce the heat and simmer until tender, about 12 minutes. Drain and let cool.
- Combine the mayonnaise, sour cream, parsley, chives and tarragon in a blender. Add the anchovies, garlic, capers, lemon juice, ½ teaspoon salt and a few grinds of pepper; puree until smooth.
- Combine the potatoes, hard-boiled eggs, bacon, scallions and celery in a large bowl. Add about 1 cup of the dressing and toss to coat; season with salt and pepper.
EASY POTATO SALAD RECIPE WITH GREEN GODDESS DRESSING
This California avocado-laced Green Goddess potato salad is served warm so that the flavors of the herbs and the dressing literally burst to life when they hit your palette! If you've made our Easy Potato Salad Recipe with Green Goddess Dressing don't forget to rate the recipe and let me know what you thought in the comments below, we love hearing from you!
Provided by This Mess is Ours
Categories Side Dish
Time 35m
Number Of Ingredients 16
Steps:
- Bring a pot of lightly salted water to a boil. Place the unpeeled potatoes in a vegetable steamer basket and lower it into the boiling water. Cook the potatoes until tender when pierced with a sharp knife, about 20 - 25 minutes. Drain the potatoes and allow to cool slightly. Meanwhile make the California Avocado Green Goddess Dressing.
- Combine all of the ingredients in a blender and blend until as smooth as you desire. Stir in salt and pepper - just seasoning to taste.
- When the potatoes are cool enough to handle cut them into halves or quarters and place them in a large bowl. Add one cup of the California Avocado Green Goddess Dressing to the bowl and stir to coat.
- To serve, line a platter with fresh greens and herbs if desired then top with dressed potato salad. Garnish with basil leaves, tarragon leaves, and edible flowers if using. Serve immediately.
Nutrition Facts : ServingSize 2 big scoops, Calories 358 calories, Sugar 2.5 g, Sodium 421.3 mg, Fat 17.9 g, SaturatedFat 3.7 g, TransFat 0 g, Carbohydrate 45.5 g, Fiber 7.6 g, Protein 6.9 g, Cholesterol 10.8 mg
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- In a small jar, combine the shallot, salt, and enough vinegar to barely cover the shallot. Put a lid on the jar and shake to dissolve the salt. Let sit while you prepare the other ingredients.
- Place the potatoes in a large pot and cover with 2 inches of water. Add the 1 1/2 teaspoons of salt, and place over high heat. Bring to a boil, then cook until the potatoes are tender but still holding a shape, 8-12 minutes. Use a slotted spoon to scoop the potatoes out of the water and drain, reserving the water. Let the potatoes cool completely (you can run them under cool water to speed this up).
- In a food processor, combine the herbs, garlic, capers, 1/2 teaspoon salt, and mayonnaise, and blend until just smooth. Blend in the lemon juice. Taste, adding more lemon or salt if you feel the dressing needs it. You will have about 1 cup.
- Place the cooled potatoes in a large bowl. Add the green beans, cucumber, fennel, 1/2 cup of the dressing, and a good grind of black pepper. Toss together gently to combine, then drain the pickled shallots (you can reserve the vinegar to use in other dressings) and toss them into the salad along with the chives, and more dressing if you like. Taste for seasoning, adding more lemon or salt if you like. Toss the eggs into the salad or place them atop the salad when you serve it up.
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