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Epicurious

Herby Green Goddess Potato Salad

4.6

(9)

Peewee potatoes toss in a greengoddess dressing and topped with dill parsley and scallions.
Photo by Travis Rainey, Food Styling by Tiffany Schleigh

Tossed in a verdant sauce that recalls green goddess dressing, this striking herby spin on potato salad will have long-time skeptics reconsidering their stance. Tender herbs get blitzed into zingy sour cream and luscious mayo, with both lemon zest and juice to keep everything bright. The skins are left on the potatoes for texture. Feel free to use any small variety of potatoes to make this salad, such as fingerlings, baby gold, or creamers. My personal favorites are the tricolored peewees for their petite size and vibrant skins. Just make sure to cut them in half to allow for the dressing to properly hug the potatoes and absorb into their interiors. This side dish tastes best after chilling in the fridge for at least a couple of hours. It’ll be easy to pop it in your summer picnic bag, getting better along the way. Finishing the dish with even more herbs and olive oil is completely optional but gives it that extra bit of goddess glow.

Cook’s Note: Be sure to let the dressed potato salad rest for at least two hours before serving. It will look like a lot of dressing at first but the spuds soak it up as the dish sits.

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What you’ll need

Recipe information

  • Total Time

    40 minutes

  • Yield

    4–6 servings

Ingredients

2 lb. small potatoes, preferably tricolored peewees, scrubbed
3¼ tsp. Diamond Crystal or 2 tsp. Morton kosher salt, plus more
10 scallions, divided
3 garlic cloves
1½ cups (lightly packed) dill sprigs, divided
1½ cups (lightly packed) parsley leaves with tender stems, divided
Zest and juice of 1 lemon
1½ cups mayonnaise
1 cup sour cream
¼ cup extra-virgin olive oil; plus more for drizzling (optional)
1½ tsp. freshly ground pepper; plus more (optional)

Preparation

  1. Step 1

    Place 2 lb. small potatoes, preferably tricolored peewees, scrubbed, in a large pot and pour in water to cover by at least 2". Add a generous pinch of kosher salt and set over high heat. Bring to a boil, then reduce heat to medium and simmer until fork-tender, 15–20 minutes. Drain potatoes in a colander and let sit until cool enough to handle.

    Step 2

    Meanwhile, coarsely chop 8 scallions, 3 garlic cloves, 1 cup (lightly packed) dill sprigs, and 1 cup (lightly packed) parsley leaves with tender stems, and place in a blender. Add zest and juice of 1 lemon, 1½ cups mayonnaise, 1 cup sour cream, ¼ cup extra-virgin olive oil, 3¼ tsp. Diamond Crystal or 2 tsp. Morton kosher salt, and 1½ tsp. freshly ground pepper and blend on high speed until smooth, about 2 minutes. Pour dressing into a large bowl.

    Step 3

    Cut potatoes in half lengthwise and add to dressing. Thinly slice remaining 2 scallions on a diagonal; finely chop remaining ½ cup (lightly packed) dill sprigs and remaining ½ cup (lightly packed) parsley leaves with tender stems. Transfer about ¼ cup scallion mixture to a small bowl and set aside for serving. Add remaining scallion mixture to potato salad and toss until potatoes are evenly coated in dressing and scallion mixture. Taste potato salad and add more salt if needed. Cover and chill at least 2 hours.

    Step 4

    When ready to serve, top potato salad with reserved scallion mixture. Season with more pepper and drizzle with more oil if desired.

    Do Ahead: Potato salad (without toppings) can be made 12 hours ahead. Keep chilled. Cover and chill reserved scallion mixture separately.

TagsEpicuriousPotato SaladSaladPotatoRoot VegetableVegetableScallionOnionGarlicDillHerbs & SpicesParsleyLemonCitrusFruitSour CreamDairySideAmericanFourth of JulyLabor DayMemorial DayVegetarianNut FreeMake Ahead
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Reviews (9)

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  • Phenomenal flavor! I had some tarragon in my herb bag, so I added that as well. Made way too much dressing for just 2# of potatoes, so either cut the recipe in half, or save half to use for crudites, salad dressing or sandwich spread. We also added chopped hard boiled egg because I love them in just about any salad. Definitely making this again for the next party or picnic we go to!

    • DiannaJ

    • Syracuse, NY

    • 6/9/2024

  • First off, this was INCREDIBLY delicious. That said, I only had a scant cup each of mayo and sour cream left in the fridge and it's still an extremely generous amount of dressing. Not a bad problem to have.

    • Anonymous

    • PA

    • 6/6/2024

  • Insane amount of dressing -- it would cover more than twice as many potatoes. If I make this again, I am totally adjusting the amounts.

    • Kate

    • Southern Vermont

    • 6/5/2024

  • Made this for a Memorial Day dinner party and it was great! Easily made it vegan by subbing sour cream and mayo for vegan sour cream and vegan mayo and it still tasted awesome! I made it the night before and had some leftovers in the days that followed and couldn't help but notice how it just seemed to keep getting better and better as the sauce melted into the potatoes. Perfect for a picnic/party!

    • Isa

    • New York, NY

    • 6/4/2024

  • Made this for a crowd at the lake and it got rave reviews. No blender was handy when making the night before but it all came together nicely regardless. Did add some minced celery for texture.

    • Elizabeth

    • FL

    • 5/25/2024

  • I’m not a potato salad person usually but this recipe was so different from others I wanted to give it a shot. I do like the dressing a lot but there was just too much of it for my preference (even after letting it sit for a few hours). For the potatoes to be coated rather than swimming, I would try halving the dressing for this recipe.

    • Avery

    • San Diego, CA

    • 7/13/2024

  • I took a shortcut and skipped the blender and it still came out amazing!

    • Leah

    • Minneapolis, MN

    • 6/11/2024

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