With 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 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
Ingredients
- For the Potatoes
- 2 1/2 pounds red potatoes
- olive oil
- salt
- pepper
- 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
- pepper
- Optional Garnish
- cooked and crumbled bacon
Instructions
- 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.
Notes
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.
Appetizers
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
Wine Slushy by Living Well Kitchen
Basil Gin Lemonade by Glisten and Grace
Entrées
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
Desserts
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
This potato salad sounds fabulous! Love the bacon on top.
I love this take on potato salad! This is SO fun and I can see this being a major hit with the crowd because it’s a little different than your average potato salad. I’m adding it to my to-make list ASAP!
Thanks so much for participating in the Great Blogger BBQ with us today. This has been SO much fun! I hope you and yours have a lovely holiday weekend!