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Summer Fresh Potato Salad

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Vegetarian

Gluten-Free

Nut-Free

What you'll need

Salad:
  • 2 lbs small yellow potatoes scrubbed & cut in half
  • 8 oz green beans, chopped into thirds
  • 6 large eggs 
  • ¼ cup pickle diced
  • 1/2 of a medium fennel bulb, thinly sliced
  • Fresh cut chives 
  • 1 tsp Organic Green Goddess (to finish with a sprinkle) 
  • Fresh Salted Peppercons 
Dressing:
  • 2 tbsp Organic Green Goddess (to finish with a sprinkle) 
  • ⅔ cup packed basil leaves
  • ½ cup packed tarragon leaves
  • ⅓ cup packed dill
  • 1 garlic clove
  • 2 anchovies
  • ¼ cup good-quality mayonnaise
  • ⅔  cup plain greek yogurt
  • 2 tablespoons lemon juice (more if needed to taste)

Preparation

  1. Bring halved potatoes to a boil, then cook until the potatoes are tender but still holding a shape, 8-12 minutes.  Let the potatoes cool completely.
  2. Bring beans to a boil & simmer until  bright green and crisp-tender.Drain the green beans & rinse them with cool water to stop the cooking.
  3. Carefully place eggs in boiling water  and let simmer for 7 minutes. Drain the eggs and add to an ice bath to cool.  Let stand 10 minutes.
  4. In a food processor, combine the herbs, garlic,anchovies, mayonnaise,greek yogurt & Organic Green Goddess  and blend until just smooth. Blend in the lemon juice. 
  5. Place the cooled potatoes in a large bowl. Add the green beans, diced pickle, fennel, 1/2 cup of the dressing, and finish with a good sprinkle of our Organic Green Goddess. Toss together gently to combine. 
  6. Toss the eggs into the salad or place them atop the salad when you serve it up.