Lee Bros. Green Goddess Potato Salad

Recipe courtesy of Lee Bros. Simple, Fresh, Southern

Serves 4

  • 2 tablespoons plus 1 teaspoon kosher salt, plus more to taste
  • 2 ½ pounds small red potatoes, peeled and cut into quarters
  • 1/2 cup high-quality store-bought mayonnaise, such as Hellmann's or Duke's
  • ½ cup sour cream
  • ½ cup finely chopped scallions (white and green parts)
  • ½ cup finely chopped fresh flat-leaf parsley
  • 2 tablespoons finely chopped fresh tarragon
  • 2 anchovy fillets, minced, or ½ teaspoon anchovy paste (optional)
  • 1 tablespoon white wine vinegar or champagne vinegar
  • 1 tablespoon fresh lime juice
  • ½ teaspoon freshly ground black pepper, plus more to taste

Lee Bros. Green Goddess Potato Salad

Lee Bros. Green Goddess Potato Salad

Click image to enlarge



Fill a 4-quart stockpot half full with water, add 2 tablespoons of the salt and the potatoes, cover, and bring to a boil over high heat. Cook until just fork-tender but cooked through, 6 to 7 minutes.

While the potatoes cook, mix the mayonnaise, sour cream, scallions, parsley, tarragon, anchovies (if desired), vinegar, lime juice, remaining 1 teaspoon salt, and the black pepper together in a large bowl.

Drain the potatoes well and add them to the bowl; toss with the dressing. Season to taste with salt and black pepper. Let stand for 15 minutes at room temperature (as the salad loses its heat, it will absorb the dressing). Serve at room temperature, or cover and refrigerate for up to 2 days before serving.


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