potato salad with bacon crumbles in a yellow bowl on a green and white napkin

Green Goddess Potato Salad

Yield 4 servings


For the Potatoes

2 1/2 pounds red potatoes

olive oil



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

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 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.

Courses Sides

Recipe by Love & Flour at