Name: Green Goddess Potato Salad
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 to 8 servings
Ingredients: 2 pounds fingerling potatoes, halved; Kosher salt; 1/2 cup mayonnaise; 1/2 cup sour cream; 1/3 cup chopped fresh parsley; 1/3 cup chopped fresh chives; 1/4 cup chopped fresh tarragon; 2 anchovy fillets; 1 clove garlic, minced; 1 tablespoon capers; Juice of 1 lemon; Freshly ground pepper; 3 hard-boiled eggs, peeled and chopped; 6 slices bacon, chopped and cooked; 4 scallions, thinly sliced; 2 stalks celery, sliced

Directions

Put the potatoes in a large pot and add water to cover; season with salt. Bring to a boil, then reduce the heat and simmer until tender, about 12 minutes. Drain and let cool.
Combine the mayonnaise, sour cream, parsley, chives and tarragon in a blender. Add the anchovies, garlic, capers, lemon juice, ½ teaspoon salt and a few grinds of pepper; puree until smooth.
Combine the potatoes, hard-boiled eggs, bacon, scallions and celery in a large bowl. Add about 1 cup of the dressing and toss to coat; season with salt and pepper.

Photograph by Ryan Liebe

On Tonight

Green Goddess Potato Salad

Categories:

Related Pages