Green Goddess Potato Salad Recipe

This Green Goddess Potato Salad is a creamy and fresh recipe, which is made with creamy avocado and lots of fresh herbs. It’s the perfect side dish for a spring or summer barbecue, ready in about an hour, plus chilling time.

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Green Goddess Potato Salad Ingredients

A fresh, herby combination for a vibrant and modern potato salad.

For the Salad:

2 lb. small red potatoes (about 12), halved or quartered
1 1/2 tsp. kosher salt, plus more for the water
4 oz. snap peas, trimmed
3 stalks celery, chopped, plus 1/2 cup celery leaves
Black pepper, to taste

For the Green Goddess Dressing:

1 small ripe avocado
1/2 cup mayonnaise
1/2 cup fresh parsley
1/4 cup buttermilk
1/4 cup chopped fresh chives, plus more for topping
2 Tbsp. fresh lemon juice (from 1 lemon)
2 Tbsp. chopped fresh tarragon
2 anchovy fillets
2 medium shallots, roughly chopped

How To Make Green Goddess Potato Salad

A step-by-step guide to this vibrant and flavorful side dish.

Cook the Potatoes and Snap Peas: Place the potatoes in a large pot, cover with water by an inch, and season the water generously with salt. Bring to a boil and cook for about 10 minutes, until fork-tender. Remove the potatoes with a slotted spoon and place them in a large bowl. Add the snap peas to the same boiling water and cook for just 1 minute, until crisp-tender. Drain the snap peas, thinly slice them on an angle, and add them to the bowl with the potatoes along with the chopped celery.
Make the Green Goddess Dressing: While the vegetables cook, combine all the dressing ingredients in a blender: the avocado, mayonnaise, parsley, buttermilk, chives, lemon juice, tarragon, anchovies, shallots, celery leaves, and 1 teaspoon of salt. Blend until the dressing is completely smooth and creamy.
Combine and Chill: Once the potatoes have cooled slightly, pour the Green Goddess dressing over the vegetables in the bowl. Season with the remaining ½ teaspoon of salt and a few grinds of black pepper, and toss well to coat everything.
Chill and Serve: Cover the potato salad and refrigerate for at least 1 hour (or overnight) to allow the flavors to meld and the salad to chill completely. Before serving, give the salad another gentle toss and top with more chopped parsley and chives.

Recipe Tips

For the creamiest, most vibrant Green Goddess dressing.

How to get the creamiest dressing? The avocado is the secret ingredient! It not only adds a beautiful pale green color but also creates an incredibly creamy, rich texture without needing an excessive amount of mayonnaise. Using a blender is key to getting it perfectly smooth.
Why blanch the snap peas? Blanching (cooking briefly in boiling water) the snap peas does two things: it makes them perfectly crisp-tender instead of hard and raw, and it locks in their vibrant, bright green color.
Can I make this ahead of time? Yes, this salad is perfect for making ahead! The flavors actually get better as it sits and chills. You can make it up to a day in advance. The lemon juice in the dressing will help keep the avocado from browning.
What are the best potatoes to use? Waxy potatoes like the red potatoes in the recipe are the best choice. They hold their shape well after being boiled and have a creamy texture that is perfect for potato salad. Small Yukon Golds are also an excellent option.

What To Serve With Green Goddess Potato Salad

The perfect main courses to pair with this fresh and herby side.

This vibrant and creamy potato salad is a fantastic side dish for any spring or summer meal. It pairs wonderfully with:

Grilled salmon or a simple white fish like cod
Barbecue chicken or grilled chicken breasts
A simple seared steak or pork chops
As part of a larger picnic or potluck spread

How To Store Green Goddess Potato Salad

Keeping your salad safe and delicious.

Refrigerate: Due to the mayonnaise and avocado, this potato salad must be kept cold. Store it in an airtight container in the refrigerator for up to 3 days. Do not leave it sitting out at room temperature for more than two hours.

Green Goddess Potato Salad Nutrition Facts

An estimated guide per serving.

Calories: 380 kcal
Carbohydrates: 30 g
Protein: 6 g
Fat: 26 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Do I have to use the anchovies?

No, you can omit them for a fully vegetarian version. However, the anchovies are a classic component of Green Goddess dressing. They dissolve completely into the dressing and don’t taste “fishy”; instead, they provide a deep, savory, umami flavor that you can’t get from anything else. If omitting, you may want to add a splash of Worcestershire sauce or a little extra salt.

Can I use different herbs?

Yes. Green Goddess is all about fresh, green herbs. While the classic includes parsley, chives, and tarragon, you could also add or substitute with fresh dill, basil, or cilantro.

My dressing turned a little brown. Why?

This can happen due to the avocado oxidizing (reacting with the air). The lemon juice in the recipe is a key ingredient to prevent this. For a make-ahead version, ensuring the dressing is in an airtight container with plastic wrap pressed directly onto its surface can also help keep it vibrant green.

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