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Green Goddess Potato Salad


  • Author: Dan Pelosi

What You'll Need

Scale
  • A double recipe of The Grossy Goddess Dressing or 2 cups store bought green goddess Dressing
  • 3 lbs whole pee wee potatoes or halved baby potatoes, or a mix
  • 2 cups chopped (1 inch pieces) asparagus
  • 1 cup fresh or frozen peas
  • 2 cups chopped (1/2 pieces) snap peas
  • 1/4 cup of chopped fresh chives
  • 1/2 cup of chopped fresh dill
  • Kosher salt
  • Freshly ground black pepper

What You'll Do

  1. Add potatoes to a pot and cover with 2 inches of water. Add a VERY generous amount of kosher salt (like almost a cup), cover the pot and bring water to a boil. Boil potatoes for about 8ish minutes, but really until you can just get a knife through them. Add in your peas and asparagus and cook for 2 – 3 more minutes, until bright green. Your potatoes should now be perfectly knife tender. Drain everything in a colander and set aside to cool slightly. About 10 minutes.
  2. If you haven’t made your dressing or chopped your herbs, now is a great time to do that. Or check your make up, whatev.
  3. Toss your cooked and cooled potatoes and veg into a large bowl. Add snap peas, dressing, chives and dill. Toss everything to combine! Taste and season with more salt and pepper if needed.
  4. Cover and place in refrigerator until ready to serve. This can be done a day ahead, flavors will only get better over time!
  5. Give everything a nice toss before serving! Enjoy, Goddess!