potato salad

Green Goddess Dressing for Potato Salad


This fresh herb and lemony dressing can be made with almost any fresh herb, although the licorice flavor of Tarragon is memorable. While I have resisted anchovies for years, I now keep several tins in hand and find them indispensable.

I love this fresh herb lemony dressing on almost anything. Serve it over fresh asparagus, as a dip for artichokes or a crudité platter, or to dress up new potatoes in a cold salad as below. Spooned over a pile of salad greens, the piquant herbs and the anchovies draw out the best in just about every vegetable. Substitute mayo and sour cream with Greek yogurt.



Green Goddess Dressing | Makes 1 cup


½ cup mayonnaise

½ cup sour cream

2 small anchovy fillets (sub with capers if you don’t like anchovy)

½ clove garlic, peeled and chopped

Juice of one lemon

1 Tablespoon fresh tarragon leaves

1 Tablespoon fresh parsley leaves

1/4 cup fresh basil leaves

Salt and freshly ground black pepper

Potato Salad:

2 pounds medium-sized new red potatoes (about 8)

½ red onion, finely chopped

1 head butterhead lettuce, leaves separated, washed, and dried

½ cup finely chopped chives


In a blender or food processor, combine mayonnaise, sour cream, anchovies, garlic, lemon juice and herbs Blend until smooth, 1 minute. Season with salt and freshly ground black pepper.

Bring a pot of lightly salted water to a boil. Scrub the potatoes, and leaving the skins on place them in a steam basket and lower into the boiling water. Cook until tender when pierced with a sharp knife, about 30 minutes, depending on size. When the potatoes are cool enough to handle, slice or quarter them.

Place the potatoes in a salad bowl along with the red onions, and spoon on ¼ cup of dressing. Toss to fully coat, adding more dressing to taste. Chill and serve on a bed of soft butterhead lettuce leaves, garnish with chopped chives. Reserve the rest of the dressing in a mason jar to use over the course of a week.

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