• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Main Courses / Entrees

    Green Goddess Potato Salad

    Published Jul 4, 2018

    Jump to Recipe Print Recipe

    This green goddess potato salad gets a kick from pickled shallot, crunchy vegetables, and herbaceous, creamy dressing. Originally published in 2011, I've updated the recipe with a few changes and new photos. 

    delicious Green Goddess Potato Salad

    Green Goddess Everything

    If you hadn't noticed, I'm a fan of green goddess recipes including, but not limited to, sandwiches, salads, and even mashed potatoes. Even Verdant Lady cocktails have a place in my heart – a sweet green goddess in quaffable form.

    Here I've taken that herbaceous dressing and slathered it over boiled potatoes and crunchy green veggies for a fresh take on potato salad.

    veg on table

    Green Goddess Potato Salad

    When you're a vegetarian, it's essential to have an array of tasty, hearty side dishes at any given barbecue or potluck. Bonus points if the side dish could serve as your main dish, just in case it's slim pickings in the veg department. Enter this green goddess potato salad packed with crunchy vegetables, kicky dressing, and some custardy eggs for extra protein.

    I shared my original green goddess potato salad seven years ago, back before I had a proper camera. My CSA delivered a host of ingredients which at first I deemed inappropriate for summer, but later realized were actually the highly relevant ingredients for coleslaw and potato salad. I blended a trio of herbs – tarragon, dill, and basil – into some good mayonnaise and tossed it together with boiled potatoes and some crunchy vegetables. Potato salad is usually something I feel neutral about, but this was different. This was potato salad bliss.

    fennel and beans

    beans on board

    The potato salad was deserving of some fresh photos, so this past week I revisited the recipe and gave it a few upgrades. The biggest change that I made was folding in bits of pickled shallot which add a pop of acidity and brightness that complements the creamy dressing beautifully. I also swapped the anchovy in the dressing (a traditional green goddess ingredient) for capers. These add the same salty/briny notes while keeping the recipe vegetarian.

    ingredients in blender

    Green Goddess Potato Salad before mixing

    This recipe is all about the produce, so use the best you can find. Small, fresh potatoes tend to taste the most sweet and creamy. Slender cucumbers with thin skin and few seeds usually have the most crunch and sweetness; my favorite is the painted serpent variety shown here, but most middle-eastern varieties are excellent. Take care not to overcook your green beans so they stay crunchy and vibrant. And look for farm-fresh eggs from happy chickens, which tend to have the most vividly golden yolks (but let them age for a week or two before cooking so they're easier to peel).

    mixing Green Goddess Potato Salad

    hands holding Green Goddess Potato Salad

    Tender potatoes, crisp veggies, and tangy dressing laced with pickled shallot add up to a verdant twist on a classic. Serve right away, or chill for up to a day or two to meld the flavors. The dressing is the brightest green when freshly made, but magic happens when the salad chills in the fridge for an hour up to two days – the flavors meld and emerge, the vegetables become slightly pickled, and the potatoes absorb all those lovely flavors.

    bowls of Green Goddess Potato Salad

    More Salad Recipes:

    • Quinoa Cucumber Salad with Feta, Dill & Mint
    • Winter Citrus Salad with Walnuts, Dates & Rose
    • Apple Chicory Salad with Fennel, Walnuts, and Grana
    • Beet, Citrus, & Chicory Salad with Ricotta Salata and Pistachios
    • Strawberry Caprese Salad

    More Green Goddess Recipes:

    • Green Goddess Sandwiches
    • Green Goddess Mashed Potatoes
    • Vegan Green Goddess Dressing
    • Vegan Green Goddess Salad

    top down shot of Green Goddess Potato Salad

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this green goddess potato salad, I’d love to see. Tag your Instagram snaps  @The_Bojon_Gourmet  and  #bojongourmet.*

    Green Goddess Potato Salad-13
    4.77 from 26 votes

    Green Goddess Potato Salad {updated}

    Print Recipe Pin Recipe
    An herbaceous, veggie-packed take on the classic, this vibrant potato salad works as a side dish or light meal.
    Alanna Taylor-Tobin
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total: 30 minutes
    Servings: 4 main-dish servings, 6-8 side servings

    Ingredients

    Pickled Shallot:

    • 1/4 cup finely diced shallot
    • ½ teaspoon fine sea or kosher salt
    • 2-3 tablespoons champagne or white wine vinegar

    Salad:

    • 2 pounds small yellow potatoes, scrubbed and cut into 1 – 1 ½-inch chunks
    • 1 1/2 teaspoons fine sea or kosher salt
    • 8 ounces green beans, trimmed, cut crosswise into halves or thirds
    • 6 large eggs (preferably a week or two old for easier peeling)
    • 1 cup thinly sliced cucumber (preferably a middle-eastern variety)
    • 1/2 of a medium fennel bulb, halved lengthwise and thinly sliced crosswise
    • ¼ cup snipped chives
    • black pepper

    Dressing:

    • 2/3 cup packed basil leaves
    • 1/2 cup packed tarragon leaves
    • 1/3 cup packed dill
    • 2 garlic cloves, put through a press or minced
    • 2 teaspoons capers, drained (or 1 anchovy for a non-vegetarian and more traditional option)
    • 1/2 teaspoon fine sea or kosher salt
    • 3/4 cup good-quality mayonnaise, such as Spectrum Olive Oil (or homemade)
    • 2 tablespoons lemon juice (more if needed to taste)

    Instructions

    Pickle the shallots:

    • In a small jar, combine the shallot, salt, and enough vinegar to barely cover the shallot. Put a lid on the jar and shake to dissolve the salt. Let sit while you prepare the other ingredients.

    Prepare the salad ingredients:

    • Place the potatoes in a large pot and cover with 2 inches of water. Add the 1 1/2 teaspoons of salt, and place over high heat. Bring to a boil, then cook until the potatoes are tender but still holding a shape, 8-12 minutes. Use a slotted spoon to scoop the potatoes out of the water and drain, reserving the water. Let the potatoes cool completely (you can run them under cool water to speed this up).
    • Add the green beans to the boiling water and simmer until bright green and crisp-tender, about 1 minute. Drain the green beans (you can save the cooking liquid to use as vegetable stock if you like) and rinse them with cool water to stop the cooking (or put in an ice water bath).
    • Place the eggs in the now-empty saucepan and cover with an inch or two of cool water. Place over medium-high heat and bring to a rolling boil. Remove from the heat, cover, and let stand for 5-6 minutes (5 if you like a softer yolk, 6 if you want the yolk a bit more firm but still custardy, as pictured here). Drain the eggs and add ice and cool water to the pot to stop the cooking. Let stand 10 minutes, then peel and rinse the eggs and cut into halves or quarters. The whites should be firm and the yolks should be slightly soft and custardy.

    Make the dressing:

    • In a food processor, combine the herbs, garlic, capers, 1/2 teaspoon salt, and mayonnaise, and blend until just smooth. Blend in the lemon juice. Taste, adding more lemon or salt if you feel the dressing needs it. You will have about 1 cup.

    Make the salad:

    • Place the cooled potatoes in a large bowl. Add the green beans, cucumber, fennel, 1/2 cup of the dressing, and a good grind of black pepper. Toss together gently to combine, then drain the pickled shallots (you can reserve the vinegar to use in other dressings) and toss them into the salad along with the chives, and more dressing if you like. Taste for seasoning, adding more lemon or salt if you like. Toss the eggs into the salad or place them atop the salad when you serve it up.
    • Serve the salad right away, or chill for up to a day or two to meld the flavors. The salad looks prettiest freshly made when the dressing is bright green, but the flavor improves after a bit of time in the fridge.

    Notes

    Nutritional values are based on one of four large servings.

    Nutrition

    Calories: 570kcalCarbohydrates: 41gProtein: 18gFat: 39gSaturated Fat: 7gCholesterol: 263mgSodium: 1891mgPotassium: 1547mgFiber: 9gSugar: 4gVitamin A: 1730IUVitamin C: 49.4mgCalcium: 239mgIron: 11.9mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    a delicious bowl Green Goddess Potato Salad

    two bowls Green Goddess Potato Salad

    You might also like...

    EntreesSaladsSide DishesDairy-FreeGluten-FreeVegetarianSpringSummer
    « Mushroom Cheddar Dutch Baby {gluten-free}
    Tart Cherry Eton Mess with Poppy Seed Almond Meringues »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Becky Winkler says

      July 04, 2018 at 9:24 am

      This is the first time I've ever looked at a potato salad and wanted to eat it!

      Reply
      • Alanna says

        July 09, 2018 at 6:01 pm

        Haha, high praise! Thanks Becky. <3

        Reply
    2. June Gibbons says

      July 06, 2018 at 3:10 am

      Absolutely stunning photos!

      Reply
      • Alanna says

        July 10, 2018 at 12:07 pm

        Aw thank you!

        Reply
    3. Christina says

      July 12, 2018 at 5:28 am

      I made this for dinner the other night and it was so perfect. It's my go- to potato salad now (that says a lot...I'm not usually a potato salad fan). The herby lemony dressing is everything!

      Reply
      • Alanna says

        July 15, 2018 at 7:32 pm

        Nice! So glad it was a success.

        Reply
    4. Farrukh Aziz Ansari says

      July 23, 2018 at 1:21 am

      Only you can make this humble salad look so beautiful Alanna. I can taste the flavours just by looking at it . :) <3

      Reply
      • Alanna says

        July 29, 2018 at 10:26 pm

        You're too kind! :)

        Reply
    5. Rebecca says

      July 28, 2018 at 4:48 pm

      I just made this without the egg and with smaller amounts of dried dill and tarragon, since I didn't have fresh. Seared tuna steak and this fabulous salad, what a meal!
      Thanks for sharing the recipe.

      Reply
      • Alanna says

        July 29, 2018 at 10:23 pm

        So glad you liked it - what a feast! :)

        Reply
    6. Robyn says

      August 21, 2018 at 3:29 pm

      Tried this recipe on the weekend- it was a hit with all my guests. Full of flavour and crunch - even after 3 days it was still a delight to eat.

      Reply
      • Alanna says

        August 21, 2018 at 3:37 pm

        I'm so glad you liked it! Thanks a bunch for the sweet note.

        Reply
    7. Sheetal says

      November 13, 2018 at 4:59 am

      Your images are so beautiful...

      Reply
      • Alanna says

        April 01, 2019 at 8:45 pm

        Aw thank you! :D

        Reply
    8. Emma C. says

      April 01, 2019 at 11:23 am

      This is what all potato salads should aspire to! Creamy, bright and snappy. Made this for me and my boyfriend over the weekend and it was everything I hoped it would be based on the pictures and your blog post. Thanks for the great recipe!

      Reply
      • Alanna says

        April 01, 2019 at 8:44 pm

        Aw this completely made my day. Thanks for giving the recipe a go - I'm so glad it was a hit! <3

        Reply
    9. Safwana says

      November 06, 2019 at 2:26 am

      Salad looks so healthy and delicious.. Keep up your great works..

      Reply
    10. Teena Agnel says

      December 28, 2019 at 8:54 pm

      Hey Alanna!

      Your blog is as beautiful as you. Keep smiling!
      BTW, I loved the images. Nice photography!

      Just in case if you wish to visit my food blog, this is the link:
      https://www.artofpalate.com

      Reply
    11. Harini says

      January 30, 2020 at 2:54 am

      Absolutely gorgeous pictures, especially the first one, salad looks interesting!

      Reply
      • Alanna says

        January 31, 2020 at 2:01 am

        Thank you!

        Reply
    12. Kelcie says

      April 03, 2020 at 8:13 pm

      This was unbelievably delicious!!! The only changes I made were to add in blanched asparagus, and to switch half of the may to light sour cream. I think I found the holy grail of potato salads, I can't wait to bring it to every BBQ I go to this summer.

      Reply
    13. Jess says

      June 13, 2020 at 4:50 pm

      I love this recipe! I’m away for the weekend and don’t have a good processor to make the dressing like I usually do. Would it work by just combining everything together to mix?

      Reply
      • Alanna says

        June 15, 2020 at 10:13 pm

        Yes, I think so! Just mince everything finely and whisk it all together.

        Reply
    14. Gwenaelle says

      June 17, 2020 at 12:28 pm

      It was a blast! Thank you!
      I change exchange the moyannaise for plain yogurt.
      Love from paris

      Reply
      • Alanna says

        June 18, 2020 at 9:42 am

        That sounds wonderful. Bon appétit!

        Reply
    15. Anas Cherur says

      September 10, 2020 at 6:30 am

      Love the recipe! more like your great photography ❤️❤️

      Reply
      • Alanna says

        September 11, 2020 at 4:50 pm

        Awwww thank you!

        Reply
    16. Elodie Davis says

      November 02, 2020 at 11:01 am

      Delightful side dish or lovely lunch option. Will make again for sure!

      Reply
    17. Kris Robinson says

      May 22, 2021 at 3:17 pm

      Just made this and if no one else has done it yet, definitely add a whole avocado to the food processor when you make the dressing. I used anchovy paste instead of capers too. WOW!! This one is a total keeper though.

      Reply
    18. Ann says

      August 17, 2021 at 11:03 am

      So good! I skipped the fennel and was still delicious.

      Reply
      • Alanna says

        August 18, 2021 at 10:23 pm

        So glad you liked it! Feel free to give it a star rating if you like. :)

        Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Lofty Gluten-Free Lemon Poppy Seed Cake

    Gluten-Free Lemon Tart with Almond Flour Crust

    Soft and Chewy Gluten Free Chocolate Chip Cookies with Brown Butter and Flaky Salt

    Soft & Chewy Gluten-Free Chocolate Chip Cookies

    matcha chocolate chip cookie on a piece of parchment

    Matcha Chocolate Chip Cookies (Vegan & Gluten-Free)

    Footer

    Instagram

    Weekend cooking plans? I'm craving these GF DF alm Weekend cooking plans? I'm craving these GF DF almond flour #crepes! 

If you've never made crepes before, I've got you covered with step-by-step process pics. These cook up golden and lacy, perfect to schmear with sweet and savory fillings alike. Shown here with blueberry chia compote, coconut yogurt (@culinayogurt), honey, and hemp seeds. 

Such a treat! 

https://bojongourmet.com/paleo-crepes-almond-flour/

#crepeslovers #almondflourrecipes #almondflour #glutenfreecrepes #glutenfreebrunch #paleorecipes
    Bored with breakfast? Sweet potato breakfast bowls Bored with breakfast? Sweet potato breakfast bowls to the rescue! 💫

These are creamy, sweet, savory, spicy, plus vegetarian and DF to boot. Topped with wilted greens, poached egg, and coconut "bacon" for cronch.

Finish with toasted sesame oil and shichimi togarashi for Japanese vibes. 

Bojon appétit!

https://bojongourmet.com/sweet-potato-breakfast-bowl-eggs-greens/

#sweetpotatoes #sweetpotatobowl #glutenfreebreakfast #vegetarianbreakfast #f52farmstand
    New recipe on TBG today: 🍋 GF lemon poppy seed New recipe on TBG today: 🍋 GF lemon poppy seed cake. It's moist, lofty, tender, and so easy to make.

This is a smol sheet cake (8x8) that you can whip up in under an hour with just one bowl and a whisk. Swipe to see how easy it is to make!

I especially love making this cake with Meyer lemons - so obsessed with their sunny, floral flavor! It pairs beautifully with nutty poppy seeds, which add a bit of crunch and old-world flavor.

Made with some whole grain flours, no gums, and with DF and refined sugar-free options too.

Recipe linked @the_bojon_gourmet

https://bojongourmet.com/gluten-free-lemon-poppy-seed-cake/

#lemoncake🍋 #glutenfreebaking #alternativeflours #glutenfreeflours #gfbaking #bakingfromscratch #lemonpoppyseed #poppyseedcake
    Sunny GF #lemontart vibes for a dark Friday! 🌝🍋

This is our 🤷‍♀️ day of rain and clouds here in NorCal and I'm definitely craving brightness in all forms, including and especially citrus! 

You can make this golden-hued tart with regular lemons, but I especially love the floral taste of Meyers if you have access to them. 

The bright and tangy lemon curd gets baked in my tender, buttery almond flour tart crust, a reader favorite since I shared it in my cookbook back in 2016. 

Top it with whipped creme fraiche and bee pollen for a dessert that looks like it came from a fancy-pants bakery but is actually super easy to make yourself. 

Stay dry out there, friends! 

#lemonlove #glutenfreebaking #f52farmstand #citrus #citrusseason #tarts 

https://bojongourmet.com/gluten-free-lemon-tart-almond-flour-crust/
    Creamy, vegan quiche made with @Hodofoods All-Day Creamy, vegan quiche made with @Hodofoods All-Day Egg Scramble for a vibrant filling loaded with eggy, cheesy vibes! 🌈✨
 
This recipe starts with my flaky gluten-free pie crust and a mess of sauteed veggies. For the filling, just blend #hodoeggscramble with plant milk, corn starch, a bit of maple sugar, and baking powder. The sugar balances the flavor, and a pinch of baking powder gives it a bit of fluff. 
 
Whip one up for a satisfying brunch dish everyone can enjoy! Get the recipe @hodofoods. 
 
#quiche #veganquiche #glutenfreebrunch #plantbasedlife #veganbombs #dairyfreerecipes #veganfoodvideos #veganrecipeshare #hodofoods #hodoyearofyum

https://www.hodofoods.com/recipes/creamy-vegan-quiche
    GF DF Lemon Almond Olive Oil Cake ✨ Gluten and GF DF Lemon Almond Olive Oil Cake ✨

Gluten and dairy-laden cakes *wish* they could be as moist and tender as this cake, which gets loads of flavor from fruity olive oil and a meltingly tender crumb from nubby almond flour. 

Nibble slices plain with a cup of tea, or dress up wedges with sugared strawberries and a dollop of whipped cream or coconut cream. 

The cake can be made up to a few days ahead; it just gets better and better as it sits. Feel free to try this cake with other citrus zest and juice, such as Meyer lemon, tangerine, or blood orange.

🎥 by @nadia.creativity & @rdaphoto 💞

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/gluten-free-olive-oil-cake-lemon-almond-flour-dairy-free/

#oliveoilcake #glutenfreecake #almondflour #almondflourrecipes #lemoncake #citrusseason

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2023 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack