Your summer staple potato salad gets a makeover with a lightened up version of green goddess dressing. No summer picnic will be complete without Green Goddess Potato Salad on the table!
Hello June? Are you there? It’s me, warm sunny weather checking in, you seemed to be a little confused and I want to make sure everything is okay.
We are four days into June, only 17 short days until the first day of summer and I’ve been bundled up in my apartment with sweats and the pug on top of me for warmth. What happened to my warm, sunny weather? What happened to fun outdoor time? We should be getting ready for grilling, gardening and watching the flowers grow.
Well, I mean most people will get ready for the first two. I’ll sit and wish I could do them while watching the pretty flowers grow. Ah city life, we have a number of perks that I would never give up but a teeny tiny little part of me yearns for my suburban childhood of backyards, swimming in friends pools and untold number of family barbecues.
Since I’m not going to instantly gain a backyard or a garden this summer, I’ll have to make do with pretending I have one. The first step is whipping up this green goddess dressing full of fresh seasonal herbs. The color and smell alone feels like summer but with a few small adjustments to the traditional recipe, it’ll also help keep you fitting in your summer clothes too. This is by no means a “light” recipe, just a healthier take by swapping out the mayo and sour cream for Greek yogurt. The best part is that it’s completely customizable with whatever herbs you have on hand! Growing an abundance of basil, cilantro, and parsley? Toss it in! Not a fan of tarragon or cilantro? Then switch it for an herb that you prefer.
The most important part of this salad is to make sure the dressing coats Idaho® Potatoes. Any type of waxy potato will do but I’m a big fan of their Mixed Medley Fingerling Potatoes. They boil up quickly and the trio of colors is stunning against the vibrant green of the dressing. To be sure you’re potatoes are from Idaho, make sure to look for the “Grown in Idaho” seal on the bag. Thanks to Idaho’s rich soil, ample mountain-fed irrigation and a growing season of warm days and cool nights Idaho Potatoes have a unique texture and taste.
- 1½ pounds Idaho® Mixed Medley Fingerling Potatoes
- ¾ cup Greek yogurt
- 2 medium garlic cloves
- ½ cup fresh basil
- ¼ cup fresh cilantro
- ¼ cup fresh tarragon
- juice from 1 lemon
- 2 teaspoons Worcestershire sauce
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- Scrub the fingerling potatoes clean and quarter, place in a large pot and fill with cold water. Bring the pot to boil over medium heat and season generously with kosher salt. Cook the potatoes until they are fork tender, about 12-15 minutes. Drain and rinse with cold water to stop the cooking process. Set aside.
- In a blender or food processor add the yogurt, garlic, basil, cilantro, tarragon, lemon juice, Worcestershire sauce, salt and pepper. Puree until smooth.
- Place the potatoes in a large mixing bowl and toss with half the dressing. Depending how much dressing you like on your potato salad you can add more or serve as is. Taste and adjust salt and pepper as needed. Place potato salad in the refrigerator to chill before serving.
- Reserve leftover dressing to serve with salads or to refresh any leftover potato salad the next day.
This post is sponsored on behalf of Idaho® Potatoes. As always all opinions are my own and thank for supporting brands that I work with.
Original article: Green Goddess Potato Salad
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