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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