Recipes

Green Goddess Potato Salad

Green Goddess Potato Salad
Tender potatoes in an herb yogurt dressing with fennel, asparagus, and eggs.

Like this recipe? Want more?
Check out our recipe book.

DOWNLOAD NOW
  • Prep Time: 20min
  • Cook Time: 25min
  • Servings: 8

Ingredients

Potato Salad

  • 2 lbs. Michigan yellow potatoes, sliced
  • 1-1/2 teaspoons kosher salt
  • 1-1/2 cups fresh Asparagus, cut into 1-inch pieces
  • 6 large eggs
  • ¾ cup fennel, thinly sliced
  • ¼ cup chives, cut into ½ inch pieces

Herb Yogurt Dressing

  • 2/3 cup fresh basil, roughly chopped
  • ½ cup fresh tarragon
  • 1/3 cup fresh dill
  • 2 garlic cloves
  • 1 tablespoon capers
  • ½ teaspoon kosher Salt
  • ¾ cup plain Greek yogurt
  • ¼ cup mayonnaise
  • 2 tablespoons cultured buttermilk
  • 2 tablespoons lemon juice
  • 1-1/2 teaspoons freshly ground black pepper

Preparation

  1. To prepare the potato salad, place the potatoes in a large pot and cover them with cold water so the potatoes are submerged. Add the salt and place over high heat. Bring the potatoes to a boil then reduce the heat to a simmer. Cook the potatoes for roughly 15-20 minutes or until they are just fork-tender. Add the asparagus and cook for another 2-3 minutes. Drain the potatoes and asparagus and allow to cool completely. While you wait for the potatoes to cool cook the eggs.
  2. To cook the eggs, bring a pot of water to a boil and gently add the eggs, set a timer for 11 minutes, when the time goes off remove the eggs from the water and immediately place them into a bowl of ice water. Peel the eggs and slice, set aside until ready to serve.
  3. To make the dressing, in a blender combine the basil, tarragon, dill, garlic, capers, salt, yogurt, mayonnaise, buttermilk, lemon juice, and pepper. Blend on high until all ingredients are smooth. Keep the dressing chilled until ready to use. This dressing can be made up to 48 hours in advance.
  4. To plate up toss the potatoes and asparagus in half of the dressing. Arrange the dressed vegetables on a serving plate and arrange some of the sliced fennel on top of the dressed veggies, lightly drizzle some of the remaining dressing on top, and garnish with the egg slices and fresh chives.

You Might Also Like

Dijon Potato Salad With Olives

A mayo-free spin on the classic potato salad that will have kids cleaning their plates.

Apple Bacon Potato Salad

Michigan apples add a unique and delicious twist to an already amazing Michigan potato salad. It's a match only made in Michigan!

German Potato Salad

Served warm or cold German potato salad is a delicious twist on your typical holiday favorite. Loaded with bacon and featuring a dijon vinegar dressing, you'll be sure to surprise and delight your family with this new favorite!

You Might Also Like

Irish Boxty

Tender potato pancakes griddled in Irish butter.

Michigan Spring Potato Salad

Michigan red potatoes, baby peas, and fresh arugula make for a delicious and healthy salad for any time!

Spring Onion and Potato Soup

Diced yellow potatoes and spring onions, slow simmered in a creamy vegetable broth with sour cream and cheddar cheese.