Samantha Nicole If your family reunion goers are tired of the same old picnic potato salad, jazz things up a bit with this old-but-new-again uniqueness. Green Goddess Potato Salad is sure to grab their palate-starved attention. The tender red potatoes and snappy peas, drenched in a kaleidoscope of creamy don’t-hold-the-anchovy flavors, will have them seeing green. They will be mesmerized with the distinctness that Green Goddess Potato Salad delivers every time. All of your fellow picnic-goers and potato salad makers will be green with envy! And you know what… that will be just fine! Go green!
Ingredients
- 12 small red potatoes, halved or quartered
- 4 ounces snap peas, trimmed
- 3 stalks celery plus 1/2 cup celery leaves, chopped
- 1/2 cup mayonnaise
- 1/2 cup fresh parsley
- 1/4 cup buttermilk
- 1/4 cup fresh chives, chopped, plus more, to taste, for serving
- 2 tablespoons lemon juice
- 2 tablespoons fresh tarragon, chopped
- 2 anchovy fillets
- 2 medium shallots, roughly chopped
- 1 small ripe avocado
- 1 1/2 teaspoons kosher salt, divided
- black pepper, to taste
- parsley, to taste, chopped, for serving
Directions
Step 1 –In a large pot of salted, boiling water, cook the red potatoes until they are fork-tender, about 10 minutes.
Step 2 –Use a slotted spoon to transfer the cooked potatoes to a large bowl to cool.
Step 3 –In the same pot of boiling water, add the snap peas and cook until they are just crisp-tender, about 1 minute. Drain.
Step 4 –Transfer the snap peas to a cutting board and use a sharp knife to thinly slice them at an angle.
Step 5 –Add the snap peas and the celery to the potatoes.
Step 6 –In a blender, add the mayonnaise, the parsley, the buttermilk, the chives, the lemon juice, the tarragon, the anchovy fillets, the shallots, the avocado, the celery leaves, and 1 teaspoon of the salt and blend until it is smooth.
Step 7 –Pour the dressing over the potato mixture and season with the remaining salt and the pepper.
Step 8 –Tightly cover the potato salad and refrigerate for at least 1 hour and up to overnight.
Step 9 –Sprinkle the potato salad with the extra chives and the parsley and toss to combine.
Step 10 –Serve.
