Green Goddess Potato Salad features tender baby red potatoes, crisp radishes, scallions, capers and marinated artichokes tossed in a bright, yogurt-based green goddess dressing. This fresh, herb-forward salad is light enough for spring and summer meals yet hearty enough to serve alongside grilled proteins or vegetarian mains.
Green Goddess Potato Salad
Warmer weather calls for simple grilling and vibrant sides. This Green Goddess Potato Salad is the perfect companion for chicken, fish, shrimp, burgers or grilled tofu. Unlike a classic mayo-based potato salad, this version uses nonfat Greek yogurt blended with lots of fresh herbs for a creamy, tangy dressing. Marinated artichokes add a pleasant briny note, while radishes contribute a peppery crunch. If you typically avoid radishes, try them here: the dressing tames their bite and makes them a delightful textural element. For other ideas, consider red potato or rainbow potato salads as alternate takes.
Ingredients
Below is an overview of the ingredients used in this recipe. Exact measurements and step-by-step instructions follow in the recipe section.
- Baby red potatoes: Small red potatoes hold their shape well and create a nice mixture of mashed and diced texture.
- Marinated artichokes: Chopped, drained marinated artichoke hearts add acidity and depth.
- Radishes: Diced for a crisp, colorful bite.
- Scallions: Thinly sliced for mild onion flavor and as a garnish.
What goes into the green goddess dressing?
- Fresh herbs: A mix of parsley, mint, dill, chives, basil and/or cilantro creates the vibrant green color and bright flavor.
- Greek yogurt: Nonfat plain Greek yogurt provides creaminess without mayonnaise and adds protein.
- Extra virgin olive oil: Smooths and balances the dressing.
- White wine vinegar: Adds acidity and brightness.
- Capers: Provide a salty, tangy pop and enhance the herbaceous flavor.
- Garlic: Adds savory depth.
- Salt and black pepper: To taste.
See the recipe section below for precise measurements and full directions.
How to make Green Goddess Potato Salad
- Cook the potatoes: Place the baby red potatoes in a large pot, cover with cold water, add a pinch of kosher salt and bring to a boil. Cook 10–15 minutes until fork-tender. Drain and let cool until you can handle them.
- Make the dressing: In a blender or food processor, combine packed parsley and mixed fresh herbs (mint, dill, cilantro, chives and/or basil), 1/2 cup plain Greek yogurt, 1 tablespoon olive oil, 1 tablespoon white wine vinegar, 1 tablespoon drained capers and 1 garlic clove. Blend until smooth. Season with 1 teaspoon kosher salt and freshly ground black pepper to taste.
- Prep the potatoes: When cool enough to handle, peel half of the potatoes by gently pinching and removing the skin; leave the other half unpeeled. Place the peeled potatoes in a bowl and mash roughly to create a creamy base. Cut the remaining potatoes into 1/2-inch pieces and add them to the bowl with the mashed potatoes.
- Combine and chill: Add chopped marinated artichokes, diced radishes and thinly sliced scallions. Toss with the green goddess dressing to coat evenly. Refrigerate at least 1 hour to let flavors meld. Garnish with extra scallions and parsley before serving.
Potato salad variations
- Use multicolored baby potatoes or new potatoes for more visual appeal.
- If baby potatoes aren’t available, use larger red or Yukon Gold potatoes cut into bite-sized pieces.
- For a more classic texture, substitute half the yogurt with mayonnaise.
- Swap white wine vinegar for red wine vinegar for a slightly different acidity.
- Replace scallions with shallots if preferred.
- If you dislike radishes, substitute chopped celery for crunch.
What to serve with this salad
This potato salad pairs well with grilled and roasted proteins, as well as classic BBQ fare. It’s great for weeknight dinners and easy to double for gatherings.
- Proteins: Baked salmon, grilled chicken breasts, pork chops or grilled shrimp.
- Burgers: Chicken, turkey or salmon burgers all complement the herbaceous dressing.
- Party sides: Coleslaw, grilled corn on the cob or a creamy cucumber salad make nice accompaniments.
Frequently asked questions
Green Goddess dressing traces back to the Palace Hotel in San Francisco in the early 1920s. The chef created it in honor of an actor and the play The Green Goddess.
Why don’t you peel all the potatoes for potato salad?
Leaving some skins on adds texture, color and nutritional value. Peeling half and mashing half creates a pleasant mix of creamy and chunky textures.
Is it better to make potato salad the night before?
Yes. Chilling the salad for at least an hour helps the flavors meld; making it the night before often improves the taste.
How long does potato salad keep in the fridge?
Homemade potato salad will last about four days refrigerated. Avoid leaving it out at room temperature for more than two hours for food safety.
More potato salad ideas
- Baby Red Potato Salad with Apples
- Low-Carb Potato Salad
- Potato and Green Bean Salad
- Classic Red Potato Salad
- Rainbow Potato Salad
Green Goddess Potato Salad — Recipe
Yield:
6 servings (about 1 cup per serving)
Prep time:
20 minutes
Cook time:
15 minutes
Refrigeration time:
1 hour
Ingredients
- 1 1/2 pounds baby red potatoes
- 1 teaspoon kosher salt, plus more to taste, and freshly ground black pepper
- 1/2 cup packed fresh parsley leaves, plus extra for garnish
- 1/2 cup packed mixed fresh herbs (mint, dill, cilantro, chives, and/or basil)
- 1/2 cup plain 0% Greek yogurt
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon capers, drained
- 1 garlic clove, roughly chopped
- 1 cup marinated artichokes, drained and chopped (from a 12-ounce jar)
- 1 cup radishes, diced
- 1/2 cup thinly sliced scallions, plus more for garnish
Instructions
- Place potatoes in a large pot, cover with cold salted water and bring to a boil. Cook 10–15 minutes until fork-tender. Drain and let cool slightly.
- While the potatoes cool, make the dressing: in a blender or food processor, combine parsley, mixed herbs, Greek yogurt, olive oil, vinegar, capers and garlic. Blend until smooth. Season with 1 teaspoon kosher salt and black pepper to taste.
- When potatoes are cool enough to handle, peel half by gently pinching away the skins. Place peeled potatoes in a bowl and mash roughly. Cut the remaining potatoes into 1/2-inch pieces and add them to the bowl.
- Add chopped artichokes, diced radishes and scallions. Toss with dressing to coat. Refrigerate at least 1 hour. Garnish with extra scallions, radish slices and parsley before serving.
Nutrition (per 1 cup serving)
Calories: 141 kcal · Carbs: 23 g · Protein: 4.5 g · Fat: 3.5 g · Fiber: 2.5 g · Sodium: 202 mg