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Green Goddess Potato Salad
This Green Goddess Potato Salad is the perfect side dish to bring to all your picnics this summer. Here's how to make it!
👥 4 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 30 min🔥 Cook: 1h 15m👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●blender
📝 Preparation Steps
1
Put the potatoes in a large pot and add enough water to cover by 1 inch. Season with salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about ⏱️ 10 minutes. Remove the potatoes with a slotted spoon and place them in a large bowl.
2
Add the snap peas to the boiling water and cook until just crisp-tender, about ⏱️ 1 minute. Drain, then thinly slice on an angle. Add to the bowl with the potatoes; add the chopped celery.
3
Meanwhile, make the dressing: Combine the mayonnaise, parsley, buttermilk, chives, lemon juice, tarragon, anchovies, shallots, avocado, celery leaves and 1 teaspoon salt in a blender and blend until smooth.
medium shallots, roughly chopped2
4
Once the potatoes have cooled slightly, pour the dressing over the vegetables, season with the remaining 1⁄2 teaspoon salt and a few grinds of pepper and toss well. Cover and refrigerate until chilled, at least ⏱️ 1 hour or overnight. Toss the potato salad again and top with more parsley and chives before serving.
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