Green Goddess Potato Salad
Created by Matt and Ted Lee
Foodie brothers Matt and Ted Lee adapted the tangy Green Goddess dressing in River Road Recipes, from Baton Rouge, Louisiana, for a potato salad, adding lime and fresh tarragon.
Servings: Makes 8 servings
  • Kosher salt
  • 5 pounds red potatoes , peeled and cut into 1-inch cubes
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 cup finely chopped green onion
  • 1 cup finely chopped flat-leaf parsley
  • 1/4 cup finely minced tarragon
  • 2 tablespoons white wine vinegar
  • 2 tablespoons lime juice
  • Freshly ground black pepper
  • Directions
    Fill an 8-quart stockpot halfway with water, add 1/4 cup salt; bring to boil over high heat. Add potatoes and cook until fork-tender, about 9 minutes. Rinse under cold water to cool.

    Mix next seven ingredients in a large bowl. Season with salt and pepper. Add potatoes, toss with dressing. Cover and chill in the refrigerator at least 1 hour before serving.


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