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
Ingredients Kosher salt5 pounds red potatoes , peeled and cut into 1-inch cubes1 cup mayonnaise1 cup sour cream1 cup finely chopped green onion1 cup finely chopped flat-leaf parsley1/4 cup finely minced tarragon2 tablespoons white wine vinegar2 tablespoons lime juiceFreshly ground black pepper
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.