With the unofficial start of summer just one week away, many of you are probably gearing up for barbecue season. To help you get your game face on, I teamed up with a few bloggers to bring you 50 recipe ideas for a smashing summer shindig.
My contribution to our summer table is potato salad tossed in green goddess dressing. 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.
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”.
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 green goddess 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.
Be sure to check out all of the recipes for our Great Blogger BBQ below. Enjoy!
Green Goddess Potato Salad
Yield 4 servings
For the Potatoes
2 1/2 pounds red potatoes
For the Dressing
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup scallions, chopped
1/2 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, to taste
pepper, to taste
cooked and crumbled bacon
- Cut the potatoes into quarters and toss with olive oil, salt, and pepper.
- Bake the potatoes at 350 degrees F until fork-tender, about 45 minutes.
- While the potatoes bake, stir together all of the dressing ingredients in a large bowl until well blended.
- When the potatoes come out of the oven, transfer them to the bowl with the dressing and stir to coat.
- 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 1/2 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.
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