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Potato Salad with Green Goddess Dressing

Potato Salad

It was remiss of me to not share this salad with you prior to the 4th of July, a day on which I can only assume many tons of potato salad were consumed by Americans nationwide. But, well, this salad was busy being made, and then this salad was busy being eaten. It was really, really good. I recall hearing someone complain once about Rachael Ray’s habit of praising her own recipes, and how that’s unbecoming – to be proud of your own work and to sing its praises. But this here, I dunno, it’d be wrong of me to not let you know how ridiculously good it is. I know why I’m so excited about it, too: it does that secretly healthy thing. Where green goddess dressing historically is all mayonnaise or sour cream, this is all yogurt. But you’d never know. All those herbs, that lemon juice, the quickly pickled red onions, the red vinegar, the anchovies – they do a remarkable job of making this taste like it’s really bad for you. So bad for you that you’ll eat two servings without batting an eye. We’ve got just under two months to make the most of outdoor activities. Hopefully some of your outdoor activities will involve this potato salad.

Yield: 6-8 servings

3 pounds new potatoes (or Yukon gold, or fingerlings)
1 cup diced red onion
2 tablespoons red wine vinegar
1 teaspoon sugar
1 cup Greek-style, strained yogurt (nonfat used here, worked like a charm)
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons diced, fresh parsley
2 tablespoons diced, fresh basil
2 tablespoons diced, fresh tarragon
2 anchovies, minced
salt + pepper, to taste

First, prepare the onions: toss them with the red wine vinegar and sugar, allowing them to sit for about an hour. Toss them a few times while marinating.

Next, bring a large pot of water to boil. Scrub the potatoes, but leave them unpeeled and whole. Add potatoes to boiling water and cook, uncovered, until potatoes are fork-tender but not falling apart, about 15 minutes.

While the potatoes are boiling, prepare the dressing: whisk together the yogurt, olive oil, lemon juice, parsley, basil, tarragon and anchovies. Add salt and pepper to taste.

Drain the potatoes thoroughly and let them cool for about ten minutes. Add them to a large mixing bowl.

Remove the onions from the marinade and add to the potatoes.

Add the dressing and mix everything together, breaking up the potatoes a little with your spoon.

Serve at room temperature.

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  • Tine - July 20, 2011 - 9:52 am

    I rarely eat potatoes, but this recipe will be a keeper!ReplyCancel

  • sara - July 20, 2011 - 10:00 am

    total fan of green goddess with yogurt. I made a version of it with avocado and buttermilk as the creaminess and that was pretty wonderful too. Away with the mayo and sour cream ;)ReplyCancel

  • kickpleat - July 20, 2011 - 10:05 am

    How can you not sing your own praises? I’m guilty of that. This salad looks amazing – I’ve never actually tried a green goddess dressing before and it looks so simply and easy with all the garden herbs. Yum. Sing it loud, sister!ReplyCancel

  • renee@sweetsugarbean - July 20, 2011 - 10:42 am

    Green goddess is magic, no? I love it on everything, and next time I make potato salad, it’ll be on there too!ReplyCancel

  • Tova - July 20, 2011 - 11:55 am

    I always think of potato salad as one of those dishes that doesn’t photograph so well, but yours looks so pretty!ReplyCancel

  • la domestique - July 20, 2011 - 12:57 pm

    This potato salad is perfect for those cute little new potatoes I’m seeing in the farmers market right now. There’s nothing like a freshly dug potato and I’m pretty much obsessed with them at the moment.ReplyCancel

  • NicoleD - July 20, 2011 - 1:51 pm

    I don’t have any objection to you telling us this potato salad is great. I imagine Rachel Ray’s delivery is the problem. Anything with a yum-o attached is going to come off a little strange.ReplyCancel

  • Brian @ A Thought For Food - July 20, 2011 - 8:03 pm

    The anchovies are the selling point, for me. I’m obsessed and I can only imagine how marvelous this makes your potato salad.ReplyCancel

  • Joanne - July 21, 2011 - 4:06 am

    Have no fear, it’s still ridiculously hot here so I think that many a bbq is still to come! I love that this has no mayo in it. It’s absolutely made my day!ReplyCancel

  • Season with Reason - July 21, 2011 - 5:09 am

    This is how potato salad should be! I love it with a good vinaigrette or other light dressing – don’t understand where we developed the tradition of eating globs of mayo at a summer cookout.ReplyCancel

  • Lynda - July 21, 2011 - 7:41 am

    We go through buckets of Greek yogurt in our home, so this recipe is a definite keeper and sounds worthy of all praise.ReplyCancel

  • Elizabeth @ Saffron Lane - July 21, 2011 - 7:52 am

    Once again, I agree with NicoleD — it’s all about the delivery. If something is great, it’s just great. And, it needs to be said.
    I’ll bet the addition of anchovies seals the deal on this one.ReplyCancel

  • Laurel - July 21, 2011 - 12:00 pm

    Sounds ridiculously good ;) will definitely have to give it a go!ReplyCancel

  • Heather @opgastronomia - July 21, 2011 - 9:22 pm

    I am a mayo-phobe who would have used yogurt even if you didn’t. But I’d like to praise the quick pickled onions and anchovies – in the words of another food network star, way to kick it up a notch! You rule.ReplyCancel

  • nicole franzen - July 22, 2011 - 6:53 am

    yum! that looks so good. Love the yoghurt idea. Def will try to make something similar. Bc I am not a huge fan of mayo :)ReplyCancel

  • foodwanderings - July 22, 2011 - 4:18 pm

    This really made me yearn for a potato salad. Not on menu this weekend but might now be. Love th etarragon, basil, yogurt and vinegar. A great recipe!!ReplyCancel

  • Jenny @ Savour the Senses - July 23, 2011 - 2:17 pm

    Just wanted to stop by and let you know that I have finally made my blogroll and you are on it! Check it out at =) Love your site!ReplyCancel

  • Erica Julson - July 25, 2011 - 7:10 pm

    Yummmm. This looks so good. I’ve been experimenting with non-mayo potato salads this summer too! My fave so far is thinly slice new potatoes with olive oil, lemon juice & zest, garlic, cilantro, and green onion. Sounds weird, but but it’s so refreshing (unlike my dad’s version which is pretty much a few potatoes swimming in a vat of mayo haha). This is going on my to-try list!ReplyCancel

  • [...] this salad if you, too, have only had mayo potato salad. I’m also really intrigued by this greek yogurt potato salad recipe by Kimberly from The Year In Food. Check it [...]ReplyCancel

  • [...] this salad if you, too, have only had mayo potato salad. I’m also really intrigued by this greek yogurt potato salad recipe by Kimberly from The Year In Food. Check it [...]ReplyCancel

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