Green goddess potato salad
Indulge in the divine flavors of this Green Goddess Potato Salad. A vibrant medley of fresh herbs, creamy dressing, and hearty potatoes awaits. Taste the deliciousness!
Ingredients:
- 1 cup fresh parsley (stems and leaves okay)
- 1 cup spinach (stems and leaves okay)
- 1/2 to 1 cups fresh assorted herbs, depending on your tastes (see note above)
- 2 cloves of garlic, roughly chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons white wine vinegar
- Zest from one lemon
- 1 teaspoon Worcestershire Sauce
- 1/2 cup neutral oil (like grapeseed or sunflower oil)
- 1/2 cup scant, mayonnaise (preferably Duke's)
- Salt and pepper to taste
- 1360g sturdy white or yellow potatoes (like Yukon Golds or Maine Potatoes)
- 2-3 radishes, finely diced (about 1/2 cup)
- 1/2 cup green onions, chopped
- 1 cup shelled pistachios, chopped and divided (3/4 cup for salad and 1/4 cup for garnish)
- Salt to taste
- Fresh herbs for garnish
Instructions:
- To prepare the potatoes: Begin by washing the potatoes well and then cutting them into evenly sized, bite-sized pieces, roughly around 1/2 inch each, while keeping the skin intact. In a large pot of water, combine the potatoes with 2 tablespoons of salt. Allow the water to reach a boil before reducing the heat to a simmer. Let the potatoes cook for approximately 10-15 minutes until they are nearly tender. Drain the potatoes using a colander and rinse them with cold water to halt the cooking process. Transfer the drained potatoes to a spacious serving bowl. Cover the bowl and refrigerate it until the potatoes are completely cooled.Meanwhile, in a blender, combine herbs, spinach, garlic, lemon juice, white wine vinegar, lemon zest, Worcestershire sauce, and oil. Blend the ingredients on high speed until a smooth sauce forms, typically taking about 1 minute. Introduce mayonnaise to the mixture and blend for another 15 seconds or until the blend is consistent. If the dressing seems too thick, incorporate 1 tablespoon of water at a time to achieve a thinner consistency. Aim for a pourable texture that coats the potatoes smoothly. Taste the dressing and adjust the seasoning with salt and pepper as needed.Once the potatoes are cooled, mix in the radishes, green onions, and 3/4 cup of pistachios. Pour roughly 1 cup of the prepared dressing over the potatoes and gently fold until all the potatoes are evenly coated. Gradually add more dressing, if required, until the potato salad reaches the desired level of sauciness.Allow the potato salad to chill in the refrigerator for at least an hour.When serving, sprinkle the remaining 1/4 cup of chopped pistachios on top, along with any fresh herb garnish desired. Season with salt according to your taste preference.Any leftover dressing can be stored in the fridge and repurposed as a dip for vegetables or drizzled over a green salad. Its versatility and delicious flavor make it a great condiment option!
Summary:
- Calories: 3714 kcal
- Fat: 259 g
- Protein: 62 g
- Carbs: 321 g
- Potassium: 8479 mg
- Magnesium: 634 mg