Green Goddess Potato Salad
Ingredients
- 3 pounds baby gold potatoes
- 3/4 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
- Steam potatoes over high heat until you can easily break them with a fork, about 20 to 25 minutes.
- Let cool.
- In a Vitamix, food processor or blender, add mayonnaise, white wine vinegar, anchovy paste, scallions, and fresh herb mixture. Blend until entirely smooth.
- Cut potatoes and cherry tomatoes in half and place in a large bowl. Mix dressing with potatoes and tomatoes until well covered.
- Season with salt and pepper.
- Cover and store in the refrigerator up to a day.
- 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.
* 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.
