Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Green Goddess Potato Salad
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- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 345
- Total Fat
- 25 g
- Saturated Fat
- 7 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 84 mg
- Sodium
- 493 mg
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 345
- Total Fat
- 25 g
- Saturated Fat
- 7 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 84 mg
- Sodium
- 493 mg
Ingredients
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.
