Green Goddess Potato Salad – a delicious recipe with Medley Fingerling Potatoes, Greek Yogurt, Garlic, Fresh Basil, u00bc, u00bc. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Scrub fingerling potatoes, clean and quarter. Place in a large pot and fill with cold water. Bring pot to boil over medium heat and season generously with kosher salt. Cook potatoes until fork-tender, about 12-15 minutes. Drain and rinse with cold water to stop the cooking process. Set aside.
2
In a blender or food processor, add yogurt, garlic, basil, cilantro, tarragon, lemon juice, Worcestershire sauce, salt and pepper. Puree until smooth.
3
Place potatoes in a large mixing bowl and toss with half the dressing. Depending how much dressing you like on your potato salad, you can add more or serve as is. Taste and adjust salt and pepper as needed. Place potato salad in the refrigerator to chill before serving.
4
Reserve leftover dressing to serve with salads or to refresh any leftover potato salad the next day.
85
kcal
Calories
3
g
Fat
11
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1-1/2 pound Mixed Medley Fingerling Potatoes, 3/4 cups Greek Yogurt, 2 cloves Garlic, 1/2 cups Fresh Basil, and more.
Yes, Green Goddess Potato Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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