Green Goddess Potato Salad Recipes

GREEN GODDESS POTATO SALAD

Green Goddess Potato Salad image

Channel your inner goddess with this herbaceous take on the classic potato salad.

Provided by Martha Stewart

Time 50m

Number Of Ingredients 6

Ingredients

Salt and pepper
3 pounds (8 to 10) medium red potatoes, scrubbed
1/2 cup mayonnaise
1 minced shallot
1 tablespoon lemon juice
1 cup chopped fresh mixed herbs such as basil, parsley, tarragon, and dill

Steps:

In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces.
In a large bowl, combine mayonnaise, shallot, lemon juice, and herbs. Add potatoes and toss to combine. Season with salt and pepper. To store, cover and refrigerate up to 1 day.

Nutrition Facts : Calories 249 g, Fat 7 g, Fiber 4 g, Protein 5 g, SaturatedFat 1 g

GREEN GODDESS POTATO SALAD

Green Goddess Potato Salad image

From Gourmet Magazine. This is a nice twist on regular potato salad. Cook time also includes time to cool the potatoes.

Provided by susie cooks

Categories < 4 Hours

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

3/4 lb green beans
3 lbs cooked small boiling potatoes, cooled and quartered
1 cup mayonnaise
3 tablespoons tarragon vinegar or 3 tablespoons white wine vinegar
3 scallions, chopped
3 flat anchovy fillets, chopped or 2 teaspoons anchovy paste
1/4 cup chopped fresh flat-leaf parsley
2 teaspoons chopped fresh tarragon
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

Cook beans in a 3-quart saucepan of boiling salted water, uncovered, until tender crisp, 3-5 minutes.
Drain in a sieve, then plunge the sieve into a large bowl of ice water to stop the cooking.
Drain again, pat beans dry and then cut into 1/4 inch pieces and put in a large bowl with the potatoes.
Pulse mayonnaise, vinegar, scallions, anchovies, parsley, tarragon, salt and pepper in a food processor, or blender, until dressing is pale green and herbs are finely chopped.
Stir into potato mixture.

Nutrition Facts : Calories 377.6, Fat 13.7, SaturatedFat 2.1, Cholesterol 11.9, Sodium 755, Carbohydrate 60.2, Fiber 6.4, Sugar 5.5, Protein 6.6

GREEN GODDESS POTATO SALAD

Green Goddess Potato Salad image

Categories Salad Food Processor Herb Potato Vegetable Side Picnic Backyard BBQ Mayonnaise Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

3/4 pound green beans, trimmed
3 pounds cooked small (2-inch) boiling potatoes, cooled to room temperature and quartered
1 cup mayonnaise
3 tablespoons tarragon vinegar or white-wine vinegar
3 scallions, chopped
3 flat anchovy fillets, chopped, or 2 teaspoons anchovy paste
1/4 cup chopped fresh flat-leaf parsley
2 teaspoons chopped fresh tarragon
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

Cook beans in a 3-quart saucepan of boiling salted water , uncovered, until crisp-tender, 3 to 5 minutes. Drain in a sieve, then plunge sieve into a large bowl of ice and cold water to stop cooking. Drain again. Pat beans dry, then cut into 1/4-inch pieces and put in a large bowl along with potatoes.
Pulse mayonnaise, vinegar, scallions, anchovies, parsley, tarragon, salt, and pepper in a food processor until dressing is pale green and herbs are finely chopped. Stir into potato mixture.

GREEN GODDESS VEGAN POTATO SALAD

Green Goddess Vegan Potato Salad image

Don't be fooled by the green color-this vegan potato salad is absolutely delicious! It's perfect for potlucks and for those with dietary restrictions. -Laura Wilhelm, West Hollywood, California

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 pounds baby red potatoes, halved
4 green onions
2 medium ripe avocados, peeled and pitted
1/2 cup sprigs fresh parsley, stems removed
1/2 cup vegan mayonnaise
3 tarragon sprigs, stems removed
2 teaspoons capers, drained
1 teaspoon seasoned salt
1 celery rib, finely chopped
Sliced radishes

Steps:

Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Meanwhile, chop green onions, reserving white portions for salad. Add green portions to a blender. Add avocados, parsley, mayonnaise, tarragon, capers and seasoned salt. Cover and process until blended, scraping down sides as needed. Drain potatoes; transfer to a large bowl. Add celery, white portions of green onions and dressing; toss to coat. Refrigerate, covered, at least 1 hour. Top with radishes and additional parsley.

Nutrition Facts : Calories 235 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

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