Green Goddess Potato Salad

Servings

4

Prep Time

20 minutes

Cook Time

20 minutes

Tender potatoes tossed in a creamy, herby dressing make this fresh take on potato salad perfect for picnics, BBQs and summer dinners.

Ingredients

  • 1 tsp Organic Green Goddess (to finish with a sprinkle)
  • 2 lbs small yellow potatoes scrubbed & cut in half
  • 8 oz green beans, chopped into thirds
  • 6 large eggs
  • 1/4 cup pickle diced
  • 1/2 of a medium fennel bulb, thinly sliced
  • Fresh cut chives
  • Fresh Salted Peppercons
  • Dressing:
  • 2 tbsp Organic Green Goddess (to finish with a sprinkle)
  • 2/3 cup packed basil leaves
  • 1/2 cup packed tarragon leaves
  • 1/3 cup packed dill
  • 1 garlic clove
  • 2 anchovies
  • 1/4 cup good-quality mayonnaise
  • 2/3� cup plain greek yogurt
  • 2 tablespoons lemon juice (more if needed to taste)

Directions

  1. PREPATATION

  2. Bring halved potatoes to a boil, then cook until the potatoes are tender but still holding a shape, 8-12 minutes.� Let the potatoes cool completely.

  3. Bring beans to a boil & simmer until� bright green and crisp-tender.Drain the green beans & rinse them with cool water to stop the cooking.

  4. Carefully place eggs in boiling water� and let simmer for 7 minutes. Drain the eggs and add to an ice bath to cool.� Let stand 10 minutes.

  5. In a food processor, combine the herbs, garlic,anchovies, mayonnaise,greek yogurt & Organic Green Goddess� and blend until just smooth. Blend in the lemon juice.

  6. Place the cooled potatoes in a large bowl. Add the green beans, diced pickle, fennel, 1/2 cup of the dressing, and finish with a good sprinkle of our Organic Green Goddess. Toss together gently to combine.

  7. Toss the eggs into the salad or place them atop the salad when you serve it up.