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.
POTATO SALAD WITH GREEN GODDESS DRESSING
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.