Green Goddess Potato Salad


Recipe courtesy of Louisiana Kitchen & Culture

Serves 6

  • 1 cup mayonnaise
  • 3 tablespoons tarragon vinegar or white wine vinegar
  • 3 green onions, chopped
  • 3 flat anchovy fillets, chopped, or 2 teaspoons anchovy paste (optional)
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 teaspoons chopped fresh tarragon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 pounds cooked small (2-inch) red boiling potatoes, cooled to room temperature and quartered

Green Goddess Potato Salad


Click image to enlarge


Wash and scrub potatoes, leave skin on and boil until tender (fork easily pierces potato). When cool enough to handle, cut potatoes into quarters and reserve.

Pulse mayonnaise, vinegar, scallions, anchovies, parsley, tarragon, salt, and pepper in a food processor until dressing is pale green and herbs are finely chopped.

Combine mixture with cooked potatoes and serve.

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