Green Goddess Potato Salad
Author: Nicole
Ingredients
  • 3 pounds baby gold potatoes
  • ¾ cup mayonnaise
  • 3 tablespoons white wine vinegar
  • 2 teaspoons anchovy paste
  • 3 scallions, roughly chopped
  • 1 cup roughly chopped mixture of fresh parsley, basil, tarragon and dill (~ equal parts)
  • 1 pint cherry tomatoes
  • Salt and pepper
Instructions
  1. Steam potatoes over high heat until you can easily break them with a fork, about 20 to 25 minutes.
  2. Let cool.
  3. In a Vitamix, food processor or blender, add mayonnaise, white wine vinegar, anchovy paste, scallions, and fresh herb mixture. Blend until entirely smooth.
  4. Cut potatoes and cherry tomatoes in half and place in a large bowl. Mix dressing with potatoes and tomatoes until well covered.
  5. Season with salt and pepper.
  6. Cover and store in the refrigerator up to a day.
  7. Remove from refrigerator about a half hour before serving.
Notes
* Herb measurements are not meant to be exact - add more if you have it.
* If you're using larger potatoes you'll want to cut them into at least quarters.
* You may have extra dressing - if so it can be used on lots of other things including as a dressing for a green salad, atop grilled chicken or as a dip served with veggies.
* Dressing keeps for a few weeks in the refrigerator.
* Recipe can easily be cut in half or doubled.
Recipe by Riegl Palate at https://www.rieglpalate.com/green-goddess-potato-salad/