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Green Goddess Potato Salad
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Green Goddess Potato Salad made with red potatoes, scallions, capers, radishes, marinated artichokes in a creamy, green goddess dressing.
Green Goddess Potato Salad
The weather is warmer and that means more grilling! This Green Goddess Potato Salad makes the perfect side dish to go along whatever you are grilling, from chicken, to fish and even tofu! I have many potato salad recipes, but I really loved this fresh, herby take on potato salad for a unique twist. It’s so light, fresh, and flavorful, and the radishes are an unexpected delight! The creamy dressing is a yogurt-based, anchovy-free green goddess dressing that’s so good on anything! If you find radishes polarizing, I still hope you try it. Their flavor mellows and adds the perfect crunch. I also have this Red Potato Salad and Rainbow Potato Salad recipe.
Green Goddess Potato Salad Ingredients
Here’s everything you’ll need to make this easy potato salad (see exact measurements below in the recipe card):
- Baby Red Potatoes are partially mashed boiled potatoes which are ideal for this potato salad since they hold up well with the dressing.
- Artichokes: Marinated artichokes for a pickled element.
- Radishes: for a pop of pink and a nice texture and crunch.
- Scallions: Thinly slice scallions to mix into the potato salad and sprinkle some on top for a garnish.
What is green goddess dressing made of?
- Kosher Salt and Black Pepper season the dressing.
- Fresh Herbs make this green goddess dressing such a pretty green color. Use a combination of fresh herbs such as mint, dill, basil, cilantro, and/or chives.
- Greek Yogurt: Since this potato salad does not have mayo, I use nonfat Greek yogurt for a creamy dressing which also adds a little protein.
- Extra Virgin Olive Oil improves the texture and balances the flavors.
- White Wine Vinegar adds acidity.
- Capers provide a tangy flavor to the dressing’s taste profile and enhance the green color.
- Garlic complements the fresh herbs and the tangy elements.
Find the complete green goddess potato salad recipe with measurements below.
How to Make Green Goddess Potato Salad
- Cook the Potatoes: Cover the potatoes with salted water in a large pot and bring them to a boil. Boil for 10 to 15 minutes until fork tender, and then drain.
- Make the Green Goddess Potato Salad Dressing: Put all the dressing ingredients in a blender or food processor and blend until smooth. Taste and season with salt and pepper.
- Prep the Potatoes: When they are cool enough to handle, peel half of the potatoes by gently pinching the skin and pulling it away. Place them in a bowl and mash them with a potato masher to your desired texture. Cut the remaining potatoes into half-inch pieces and add them to the bowl with the mashed potatoes.
- Add the Remaining Ingredients: Put the artichokes, radishes, and scallions in the bowl and toss with the dressing. Refrigerate for at least an hour and garnish with scallions and parsley before serving.
Potato Salad Variations
- Potatoes: Substitute multicolor baby potatoes or new potatoes.
- No baby potatoes? Buy larger red or Yukon Gold potatoes and cut them into bite-sized pieces.
- Yogurt: If you prefer your potato salad with mayo, use half mayonnaise and half yogurt.
- Vinegar: Swap white wine vinegar with red wine.
- Onions: Sub shallots for scallions.
- If you don’t like radishes, replace them with chopped celery.
What to Serve with This Potato Salad
This healthy potato salad is excellent for any weeknight dinner during the spring or summer. It’s also easy to double if you want to serve it at a party to feed a large crowd.
Potato Salad FAQs
Who made the original Green Goddess dressing?
Green goddess dressing was created in 1923 at the Palace Hotel in San Francisco. George Arliss, an actor in the play The Green Goddess, was staying at the hotel, and the chef Philip Roemer invented the dressing to honor Arliss and the play.
Why don’t you peel potatoes for potato salad?
You can peel potatoes for potato salad, but it’s not always necessary. I like the texture the potato skins add, so I recommend leaving them on half of the potatoes. I peel and mash the other half.
Is it better to make potato salad the night before?
Potato salad gets better as it sits and the flavors meld. I recommend chilling it for at least an hour, but you can definitely make it the night before for even better results.
How long does potato salad last in the fridge?
Homemade potato salad will last 4 days in the refrigerator and makes great leftovers for a quick lunch. If you serve this dish at a party, make sure it doesn’t sit out for longer than 2 hours. If it does, it may reach an unsafe temperature and should be thrown away.
More Potato Salad Recipes You’ll Love
Yield: 6 servings
Serving Size: 1 cup
- 1 1/2 pounds baby red potatoes
- 1 teaspoon Kosher salt, and fresh black pepper
- 1/2 cup packed fresh parsley leaves, plus more for garnish
- 1/2 cup packed mixed fresh herbs such as mint, dill, cilantro, chives, and/or basil , I did a mix of all 5( use what you’ve got)
- 1/2 cup 0% plain Greek yogurt
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon capers, drained
- 1 garlic clove, roughly chopped
- 1 cup marinated artichokes, drained and chopped, from one 12-ounce jar
- 1 cup radishes, diced
- 1/2 cup thinly sliced scallions, plus more for garnish
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Place the potatoes in a large pot of salted water and bring to a boil. Boil for 10 to 15 minutes, until fork tender. Drain and set aside until cool enough to handle.
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Meanwhile, prepare the dressing: In a blender or mini food processor, combine the parsley, mixed herbs, yogurt, olive oil, vinegar, capers, and garlic. Blend until smooth. Taste and season with 1 teaspoon salt and black pepper.
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When the potatoes are cool enough to handle, set aside half. Peel the other half by gently pinching the skin and pulling it away. Place peeled potatoes in a medium bowl and mash with a potato masher to your desired texture. Cut the remaining potatoes into 1/2-inch pieces and add to the bowl with the mashed potatoes.
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Add the artichokes, radishes, and scallions to the bowl and mix to combine. Add dressing to taste and toss gently to evenly coat. Refrigerate at least 1 hour to chill. Garnish with scallions, radish and parsley and serve.
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Serving: 1 cup, Calories: 141 kcal, Carbohydrates: 23 g, Protein: 4.5 g, Fat: 3.5 g, Saturated Fat: 0.5 g, Cholesterol: 0.5 mg, Sodium: 202 mg, Fiber: 2.5 g, Sugar: 2.5 g
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