Green Goddess Potato Salad
The weather is warmer and that means more grilling! This Green Goddess Potato Salad makes the perfect side dish to go along whatever you are grilling, from chicken, to fish and even tofu! I have many potato salad recipes, but I really loved this fresh, herby take on potato salad for a unique twist. It’s so light, fresh, and flavorful, and the radishes are an unexpected delight! The creamy dressing is a yogurt-based, anchovy-free green goddess dressing that’s so good on anything! If you find radishes polarizing, I still hope you try it. Their flavor mellows and adds the perfect crunch. I also have this Red Potato Salad and Rainbow Potato Salad recipe.
Green Goddess Potato Salad Ingredients
Here’s everything you’ll need to make this easy potato salad (see exact measurements below in the recipe card):
Baby Red Potatoes are partially mashed boiled potatoes which are ideal for this potato salad since they hold up well with the dressing. Artichokes: Marinated artichokes for a pickled element. Radishes: for a pop of pink and a nice texture and crunch. Scallions: Thinly slice scallions to mix into the potato salad and sprinkle some on top for a garnish.
What is green goddess dressing made of?
Kosher Salt and Black Pepper season the dressing. Fresh Herbs make this green goddess dressing such a pretty green color. Use a combination of fresh herbs such as mint, dill, basil, cilantro, and/or chives. Greek Yogurt: Since this potato salad does not have mayo, I use nonfat Greek yogurt for a creamy dressing which also adds a little protein. Extra Virgin Olive Oil improves the texture and balances the flavors. White Wine Vinegar adds acidity. Capers provide a tangy flavor to the dressing’s taste profile and enhance the green color. Garlic complements the fresh herbs and the tangy elements.
Find the complete green goddess potato salad recipe with measurements below.
How to Make Green Goddess Potato Salad
Potato Salad Variations
Potatoes: Substitute multicolor baby potatoes or new potatoes. No baby potatoes? Buy larger red or Yukon Gold potatoes and cut them into bite-sized pieces. Yogurt: If you prefer your potato salad with mayo, use half mayonnaise and half yogurt. Vinegar: Swap white wine vinegar with red wine. Onions: Sub shallots for scallions. If you don’t like radishes, replace them with chopped celery.
What to Serve with This Potato Salad
This healthy potato salad is excellent for any weeknight dinner during the spring or summer. It’s also easy to double if you want to serve it at a party to feed a large crowd.
Protein: Parmesan-Herb Baked Salmon, Grilled Chicken Breasts, Pork Chops with Dijon-Herb Sauce, Grilled Pesto Shrimp Skewers Burgers: Chicken Burgers, Turkey Burgers with Zucchini, Salmon Burgers Party Side Dishes: Coleslaw, Grilled Corn on the Cob, Creamy Cucumber Salad
More Potato Salad Recipes You’ll Love
Baby Red Potato Salad with Apples Low-Carb Potato Salad Potato and Green Bean Salad Red Potato Salad Rainbow Potato Salad
