Green Goddess Potato Salad

Green Goddess Potato Salad

Hey guys, guess what? In only seven months, it will be Christmas! What do you say we enjoy the summer first?

With June 1 and the unofficial start of summer just one week away, many of you are probably gearing up for a season of barbecue. To help you get your game face on, I teamed up with several bloggers to bring you 50 recipe ideas for a smashing summer shindig.

I brought a potato salad tossed in green goddess dressing to the table. Green goddess is made from a mayonnaise and sour cream base cut with a splash of vinegar and lemon or lime juice and as many herbs as you like tossed in.

The dressing was invented in 1923 at the luxurious Palace Hotel in San Francisco. Legend has it a hotel chef invented the dish in honor of actor George Arliss who stayed at the hotel while performing in the play “The Green Goddess.” 

Green Goddess Potato Salad

The original dressing called for scallions (or chives) and parsley, but the current hotel recipe adds chervil and tarragon to the mix. The version here takes a cue from both, using scallions, parsley, and tarragon.

In addition to potato salad, the original recipe suggested pairing the dressing with fried oysters or raw endive. It can also be used as a salad dressing, but you will want to blend it smooth and thin it with a bit of olive oil first.

I took my version of the potato salad a step further and added a few bacon crumbles on top. Because I had bacon grease from cooking the bacon, I tossed the potatoes in that, instead of olive oil, before roasting. Those were good potatoes.

Be sure to check out all of the recipes for our Great Blogger BBQ below. Enjoy!

Green Goddess Potato Salad


Green Goddess Potato Salad
Serves: 4
  • For the Potatoes
  • 2½ pounds red potatoes
  • olive oil
  • salt
  • pepper
  • For the Dressing
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ½ cup scallions, chopped
  • ½ cup flat-leaf parsley, chopped
  • 2 tablespoons tarragon, finely chopped
  • 1 tablespoon white wine or champagne vinegar
  • 1 tablespoon fresh lime or lemon juice
  • salt
  • pepper
  • Optional Garnish
  • cooked and crumbled bacon
  1. Cut the potatoes into quarters and toss with olive oil, salt, and pepper.
  2. Bake the potatoes at 350 degrees F until fork-tender, about 45 minutes.
  3. While the potatoes bake, stir together all of the dressing ingredients in a large bowl until well blended.
  4. When the potatoes come out of the oven, transfer them to the bowl with the dressing and stir to coat.
  5. Allow the potato salad to stand for 15 minutes to absorb the dressing. Garnish with cooked and crumbled bacon, if desired, and serve at room temperature.
The potato salad can be made up to two days in advance. Store covered in the refrigerator until ready to eat.

Instead of roasting red potatoes with their skins on, you may also peel and boil the red potatoes. Place the potatoes in four-quart stockpot half-full with salted water. Cover and cook until just fork-tender, about 6-7 minutes. Drain well before tossing with the dressing.

For the dressing, feel free to substitute chives for the scallions. You can also add ½ teaspoon anchovy paste or 2 minced anchovy fillets to the dressing. If you are interested in using the dressing for salad, place all of the ingredients in a blender or food processor and blend on high until smooth. With the motor running, drizzle in some olive oil until the dressing reaches the desired consistency.

50 recipes for the perfect summer get-together! Whether you're planning a barbecue, picnic, or outdoor party, check out everything from appetizer recipes, entree recipes, cocktail recipes, dessert recipes, side dish recipes and more to go with your BBQ! #greatbloggerBBQ

50 recipes for the perfect summer get-together! Whether you're planning a barbecue, picnic, or outdoor party, check out everything from appetizer recipes, entree recipes, cocktail recipes, dessert recipes, side dish recipes and more to go with your BBQ!


Korean BBQ Tofu Sliders with Kimchi Slaw by Hello Little Home
Corn, Black Bean, and Feta Dip by Lizzy is Dizzy
Crab, Bacon & Guacamole Crostinis by That Square Plate

Cocktails and Drinks

Blackberry Gin Slush by The Speckled Palate
Homemade Lemonade by Winstead Wandering
Blood Orange Mocktail by Body Rebooted
Fleur Collins Cocktail by Hungry Girl por Vida
Fourth of July Sparkler by Mixplorology
Black Stripe Cold Rum Cocktail by Honey and Birch
Fresh Watermelon Mojito by Twin Stripe
Mint Hibiscus Lemonade by The Little Epicurean


Salt Plate Shrimp by The Mexitalian
Jamaican Jerk Chicken Burgers by Simple and Savory
Roasted Vegetable Grilled Pizza with Garlic Herb Oil by Ciao Chow Bambina
Memphis Style Pulled Pork by Two Places at Once
Balsamic & Honey Chicken Skewers with Strawberry-Kiwi Salsa by No Spoon Necessary
Amazing Basic Spice Rub for Grilling by An Oregon Cottage
Mediterranean Chicken Kebabs by PasadenaDaisy
Smoked Porchetta Pork Loin by Tasty Ever After
Pressure Cooker Pulled Pork by Appeasing a Food Geek
Peach Barbecue Sauce by The Beach House Kitchen
Tuna Stuffed Sweet Peppers by SugarLoveSpices
Herb Marinated Steak Gyros Plates with Tomato-Onion Salad and Green Tahini Sauce by Feed Me Phoebe
Marinated Skirt Steak with Sweet Corn and Cherry Salad by Domesticate ME!
Sweet & Sour Chicken Kebabs by Tastefully Frugal

Side Dishes

Caprese Pasta Salad by Club Narwhal
Cranberry Almond Broccoli Salad by Two Sisters Kitchens
Coconut Milk Mac & Cheese by A Little Gathering
Cherry Quinoa Salad by Food Lovin Family
Cheddar, Corn and Bacon Potato Salad by Family Food on the Table
Lemon Rocket Pasta Salad by Lauren Caris Cooks
Green Goddess Potato Salad by Love & Flour
Red White & Blue Watergate Salad by A Joyfully Mad Kitchen
Zesty Potato Skewers by Pamela Salzman
Quinoa Tabouli by A Fork’s Tale


Banana Pudding Ice Cream Cake by Feast + West
Strawberry Beer Floats by bethcakes
Cherry Cheesecake Dessert by The Little Blonde Baker
Light Berry Angel Food Cake by The Creative Bite
Lemon Cream Tarts with Berries by Girl Heart Food
Fresh Strawberry Muffins by Spiced
Lemon Pie Sundae by Flavours & Frosting
Strawberry Lemon Shortcakes by Dash of Herbs
Grasshopper Pie by 2 Cookin’ Mamas
Berry Mango Smoothie Pops by HÄLSA Nutrition
Mixed Berry Vanilla Bean Cake by Cake ‘n Knife
No Churn Cookies and Cream Strawberry Ice Cream by The Secret Ingredient Is
Coconut Blueberry & Vodka Ice Pops by Nik Snacks
Strawberry Key Lime Margarita Greek Yogurt Ice Pops by Beer Girl Cooks
Cherry & Rhubarb Tart by Crepes of Wrath

Three Beer Cocktails – 2016 Edition

Beer Babes 001

I held on to this one for a while, feeling blah on writing and creating in general. Finding myself caught up in other minutiae. Justifying procrastination with a nagging awareness that people tend to enjoy my food recipe posts much more than reading about my exploits around town. Today I finally decided to get some words down, and wouldn’t you know, it’s American Craft Beer week!

Some of you may remember that last year I attended a brunch featuring beer cocktails with the Charlotte Beer Babes. We did it again a couple of months ago at one of my favorite Charlotte restaurants,  The Liberty. (Side note: I wrote about The Liberty along with some other local favorites on Chrissie’s blog).

This year, we enjoyed a second-round of cocktails from our friends at Sierra Nevada and Bell’s and were happy to see local Birdsong Brewing in on the action. Birdsong brews my favorite beer in town, the Doin’ Thyme Witbier.

Our first beer cocktail featured nearly everyone else’s favorite Birdsong beer, the Jalapeno Pale Ale. Mixed with a small portion of Bloody Mary mix, the beer was transformed into a Bloody Mess cocktail with “garnishes fit for a queen.”

That phrase was actually printed on the menu, and can you argue? The cocktail was served with an angus slider, a devil on horseback (bacon-wrapped date), soft pretzel bite, celery stalk, and crisp dill pickle. All it was missing was a crown.

Beer Babes 002

Next up was Sierra Nevada’s Otra Vez gose-style ale mixed with a splash of ruby red grapefruit juice. This course was paired with a pork belly bao bun stuffed full of scallions, cilantro, pickled jalapeno peppers, cucumbers, and carrots.

Like respectable diners, we ended our meal with coffee and dessert. A coffee stout cocktail counts as coffee, right? Bell’s treated us to their Kalamazoo Stout chilled with iced Vietnamese Coffee cubes. Served alongside a pecan pie bread pudding with Chantilly cream and salted caramel, dessert could not have been better.

While I can not offer you recipes for the delicious food we enjoyed, I can tell you how to craft your own beer cocktails. Depending on where you live, the beers I mentioned may not be available in your area. I have tried to accommodate that reality by calling for a general jalapeno pale ale or coffee stout for the Bloody Mess and Iced Coffee Stout. A jalapeno beer might be hard to find, but a chili-infused brew will likely bring the right amount of heat. Just stick with the pale ales or even the IPAs; I don’t imagine a dark stout or porter will work all that well in a Bloody Mary beer cocktail.

The exception is the Citrus Gose, where I left the specific beer in place. I am not sure the best substitution for the Otra Vez – the goses I have tried vary on the salty-sour scale – and the cocktail we tried was created to compliment the prickly pear cactus and grapefruit used to brew the Otra Vez. Because Sierra Nevada beers are distributed in every state and in DC, I am hoping you have luck finding it near you if you are eager to give the cocktail a try. Oh, and when you ask for it, gose is pronounced like go-zuh, not like the word go with an “s” on the end. Cheers!
Beer Babes 003


Beer Cocktails
  • Bloody Mess
  • 1 ounce Bloody Mary mix
  • jalapeno pale ale
  • Citrus Gose
  • 2 ounces ruby red grapefruit mix
  • Sierra Nevada Otra Vez gose-style ale
  • Iced Coffee Stout
  • 3 cups hot brewed coffee (bold roast preferred)
  • 1, 14-ounce can sweetened condensed milk
  • coffee stout
  1. To make the Bloody Mess, pour the bloody Mary mix into a pint glass filled ⅔ of the way with ice.
  2. Fill the rest of the glass with the jalapeno beer and give it a quick stir to mix.
  3. To make the Citrus Gose, pour the grapefruit juice into a chilled glass.
  4. Fill the rest of the glass with the gose.
  5. To make the Iced Coffee Stout, stir together the coffee and the condensed milk.
  6. Transfer the mixture to ice cube trays and freeze at until set.
  7. Place three frozen coffee cubes into a pint glass and top with a coffee stout.

Strawberry Basil Bourbon Lemonade

Strawberry Basil Bourbon Lemonade

When it comes to drinks, I am a beer gal. More specifically, I am a beer babe. But I would love to be a whiskey woman.

Technically, I am a whiskey woman, but only because the group does not recognize membership milestones.  If that were the case, I would very much be a whiskey girl working my way up to woman status.

At the last Whiskey Drink-Up I attended, I ordered a blackberry old fashioned that I took one sip of and that was that. My friend graciously traded me her chocolate mint julep, and that, I could palate.

It was then a true Whiskey Woman informed me a good way to start drinking bourbon is to mix it with something herbaceous; that’s why I could more readily sip the mint julep. Something about a spoonful of herbs helps the medicine go down. I imagine sugar does not hurt either.

Strawberry Basil Bourbon LemonadeStrawberry Basil Bourbon Lemonade

For whiskey girls like myself, this strawberry basil bourbon lemonade has both herbs and sugar to help us along. Of course, it is also crucial to keep in mind the bourbon you use will affect the taste of the lemonade more so than whatever it is you mix with it.

I would never dream of mixing a hopped-out-of-its-mind IPA with something like coffee if I were mixing a beer cocktail. Likewise, I would not want to dilute a premium whiskey with a significant amount of strawberry simple syrup or expect a cheap bourbon to add good flavor to a drink.

The bourbon I used here, Four Roses Yellow, is smooth and mellow and good for mixing up cocktails. With the days getting longer and the weather getting warmer, I see a lot more of those in my future. Cheers!
Strawberry Basil Bourbon Lemonade


5.0 from 1 reviews
Strawberry Basil Bourbon Lemonade
Serves: 8
  • For the Strawberry Syrup
  • 1 pound strawberries
  • 2 cups water, divided
  • 2 cups sugar
  • For the Lemonade
  • 1 cup bourbon
  • 1 cup water
  • ½ cup fresh lemon juice (from about 3 lemons)
  • 8 - 16 basil leaves
  • ice, for serving
  1. Hull and halve the strawberries and place them along with ¼ cup of water in a blender or food processor and process until pureed.
  2. Transfer the mixture to a medium saucepan and add an additional 1¾ cups water.
  3. Heat the mixture over medium-high heat until just boiling, then stir in the sugar until dissolved.
  4. Remove the mixture from the heat and allow it to cool to room temperature.
  5. Once cooled, strain the mixture through a fine mesh sieve and chill the strained syrup for at least one hour. Go ahead and discard the solids you strained from the syrup.
  6. When you are ready to serve the lemonade, combine the chilled strawberry syrup, bourbon, water, and lemon juice and stir until fully combined.
  7. Muddle a basil leaf or two into a glass, add ice, then pour the lemonade over top.
I left out the Angostura bitters here, but it is worth adding a dash to each glass if you have them on hand. The original recipe called for adding one ounce of bitters to the full pitcher of lemonade you mix up.

You may want to plan for a few additional basil sprigs or lemon wheels for garnishing.
I was provided with a bottle of Four Roses Yellow bourbon for use in this recipe.