Green Goddess Potato Salad
Introducing our vibrant Green Goddess Potato Salad, featuring tender red potatoes, fresh scallions, crisp radishes, and zesty marinated artichokes. All of these delightful ingredients are enveloped in a creamy, yogurt-based dressing that’s free of anchovies yet bursting with flavor, embodying the essence of the beloved Green Goddess.
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Ingredients
- 1 1/2 pounds baby red potatoes
- 1 teaspoon Kosher salt
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon capers
- 1 garlic clove
- 1 cup marinated artichokes
- 1 cup radishes
- 1/2 cup thinly sliced scallions
- 1/2 cup packed fresh parsley leaves
- 1/2 cup packed mixed fresh herbs such as mint, dill, cilantro, chives, and/or basil
- 1/2 cup 0% plain Greek yogurt
Instructions
- 1
Start by placing the potatoes into a sizable pot filled with salted water and bring it to a rolling boil. Allow them to cook for 10 to 15 minutes, or until they can be easily pierced with a fork. Once done, drain the potatoes and set them aside to cool until they are manageable to touch.
- 2
While the potatoes are cooling, prepare the dressing: In a blender or a small food processor, add the parsley, assorted herbs, yogurt, olive oil, vinegar, capers, and garlic. Blend the mixture until it reaches a smooth consistency. Taste the dressing and adjust the seasoning with 1 teaspoon of salt and some black pepper.
- 3
Once the potatoes have cooled enough to handle, reserve half of them. For the remaining potatoes, peel them by gently pinching the skin and pulling it away. Transfer the peeled potatoes into a medium-sized bowl and mash them to your preferred consistency using a potato masher. Chop the reserved potatoes into 1/2-inch cubes and add them to the bowl with the mashed potatoes.
- 4
Incorporate the artichokes, radishes, and scallions into the bowl and mix everything together until combined. Drizzle in the dressing to your liking and toss gently to ensure everything is evenly coated. Place the salad in the refrigerator for at least 1 hour to chill. Before serving, garnish with additional scallions, radish, and parsley.