Green Goddess Potato Salad

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  • Level: Easy
  • Total: 40 min
  • Active: 25 min
  • Yield: 6 to 8 servings
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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


  1. 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.
  2. 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.
  3. 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.