Green Goddess Potato Salad
This Green Goddess Potato Salad is a vibrant and refreshing twist on the classic dish. With creamy potatoes coated in a luscious green dressing made from herbs, avocado, and tangy ingredients, this salad is perfect for picnics, potlucks, or just a sunny day at home. Plus, it's packed with flavor and nutrition!
Ingredients
- 2 pounds of baby potatoes Red or Yukon Gold work well! You can sub with sweet potatoes for a twist.
- 1 ripe avocado If you don’t have one, a dollop of Greek yogurt gives a nice creaminess too!
- 1 cup fresh herbs I used a mix of parsley, basil, and chives. You can use any fresh herbs you have on hand.
- 2 tablespoons olive oil Avocado oil can be used instead if you prefer.
- 1 tablespoon lemon juice Fresh or bottled—whatever's in your fridge!
- 1 clove garlic You can use garlic powder if you’re out of fresh.
- Salt and pepper to taste
Instructions
- Boil the Potatoes: Start by washing those baby potatoes. Place them in a large pot, cover them with water, and bring it to a boil. Let them cook for about 15-20 minutes or until you can easily poke through one with a fork. Then drain and let cool slightly.
- Make the Green Goddess Dressing: While the potatoes are cooling, let’s whip up that dreamy dressing! In a blender, combine the avocado, herbs, olive oil, lemon juice, garlic, and a pinch of salt and pepper. Blitz it until smooth and creamy—this is where the magic happens!
- Combine It All: When your potatoes are cool enough to handle, cut them in half or quarters (depending on size) and toss them in a large bowl. Pour that luscious green dressing over the potatoes and give them a gentle mix until they’re all coated evenly.
- Chill (if you can wait!): Cover and let your potato salad chill in the fridge for at least 20 minutes to allow those flavors to mingle. Trust me, it’s worth the wait!
- Serve and Enjoy: Sprinkle a bit more chopped herbs on top, if desired, and serve it up! Watch as your guests rave about this vibrant dish.