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Green Goddess Potato Salad

Our green goddess potato salad is a vibrant and fresh take on the classic summer dish. With crisp veggies and lively herbs, each bite of this salad is tangy, bold, and earthy.

Servings: 6-8

Directions

  1. Place the potatoes in a large pot and cover with 2 inches of water. Add the 1½ teaspoons of salt, and place over high heat.
  2. Bring to a boil, then cook until the potatoes are tender, around 10 minutes.
  3. Add the green beans to the boiling water and simmer until bright green and crisp-tender, about 1 minute.
  4. Drain the green beans and rinse them with cool water to stop the cooking.
  5. Place the eggs in the saucepan and cover with an inch or two of cool water.
  6. Place over medium-high heat and bring to a rolling boil. Remove from the heat, cover, and let stand for 5-6 minutes.
  7. Drain the eggs and add ice and cool water to the pot to stop the cooking.
  8. Let stand 10 minutes, then peel and rinse the eggs and cut into halves or quarters.

    Notes

  • Dressing Instructions
  • In a food processor, combine the herbs, garlic, salt, lemon, skyr, and kefir, and blend until just smooth. Adjust with extra salt and pepper as needed. In a food processor, combine the herbs, garlic, salt, lemon, skyr, and kefir, and blend until just smooth. Adjust with extra salt and pepper as needed.
  • Make the Salad
  • Place the cooled potatoes in a large bowl.
  • Add the green beans, cucumber, ½ cup of the dressing, and black pepper.
  • Toss together gently to combine. Combine into the salad along with the chives, and more dressing or salt + pepper as needed.
  • Add the eggs into the salad or place them on top of the salad. Serve immediately.