Green Goddess Potato Salad

We use our green goddess dressing as the sauce for this potato salad, which really elevates this simple side dish. Packed with herbs and flavor, it’s a perfect side to make all summer long.

3 pounds of small white potatoes
Kosher Salt
1/2 cup chopped celery
1/4 cup minced red onion

For Green Goddess Dressing:
1 cup dill, lightly packed
1 cup parsley, lightly packed
1 cup basil, lightly packed
1/4 cup ice water
2 cloves of garlic, peeled and smashed
2 scallions, cleaned and trimmed into 1” pieces
2 Tablespoons lemon juice
1 1/2 teaspoons kosher salt
3/4 cup Greek yogurt
1/2 cup mayonnaise
1/4 teaspoon ground white pepper

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 15 - 20 minutes, until the potatoes are tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a kitchen towel. Allow the potatoes to steam for 20 minutes.

Meanwhile, put dill, parsley, basil, scallions and garlic in a food processor and pulse a few times. Add ice water and process until finely chopped. (The ice water will shock the herbs and preserve the color.). Remove herb mixture to a bowl and fold in lemon juice, Greek yogurt, mayonnaise, salt and pepper.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion and toss. Season to taste with more salt and pepper, if needed. Cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.