Green Goddess Potato Salad
Green Goddess Potato Salad made with red potatoes, scallions, radishes and marinated artichokes coated with a yogurt-based, anchovy-free delicious green goddess dressing.
Foto: SkinnytasteIngredients
- 1 1/2 pounds baby red potatoes
- 1 teaspoon Kosher salt ( and fresh black pepper)
- 1/2 cup packed fresh parsley leaves (plus more for garnish)
- 1/2 cup packed mixed fresh herbs such as mint, dill, cilantro, chives, and/or basil (I did a mix of all 5( use what you've got))
- 1/2 cup 0% plain Greek yogurt
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon capers (drained)
- 1 g arlic clove (roughly chopped)
- 1 cup marinated artichokes (drained and chopped, from one 12-ounce jar)
- 1 cup radishes (diced )
- 1/2 cup thinly sliced scallions (plus more for garnish)
Steps
Place the potatoes in a large pot of salted water and bring to a boil. Boil for 10 to 15 minutes, until fork tender. Drain and set aside until cool enough to handle.
Meanwhile, prepare the dressing: In a blender or mini food processor, combine the parsley, mixed herbs, yogurt, olive oil, vinegar, capers, and garlic. Blend until smooth. Taste and season with 1 teaspoon salt and black pepper.
When the potatoes are cool enough to handle, set aside half. Peel the other half by gently pinching the skin and pulling it away. Place peeled potatoes in a medium bowl and mash with a potato masher to your desired texture. Cut the remaining potatoes into 1/2-inch pieces and add to the bowl with the mashed potatoes.
Add the artichokes, radishes, and scallions to the bowl and mix to combine. Add dressing to taste and toss gently to evenly coat. Refrigerate at least 1 hour to chill. Garnish with scallions, radish and parsley and serve.
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