' Al Lago Wines - Green Goddess Salad Dressing and Potato Salad

Green Goddess Salad Dressing and Potato Salad

Recipe by Simone Lagomarsino


This is one of our family favorites because it offers a "new spin" on the traditional potato salad, which features many of the vegetables and herbs from our vegetable garden.

At a Glance

Prep Time: 20 minutes
Cook Time: 15 minutes
Serves: 4 Servings


No special culinary equipment is needed for this wonderful salad.


For the Green Goddess Salad Dressing:


¼ cup Tarragon, finely chopped

2 cloves of Garlic, chopped

2 Green Onions, finely chopped

½ cup of Baby Spinach, finely chopped

2 Anchovy Fillets, finely chopped

Juice of 1 Lime

½ cup of Mayonnaise

¼ cup of White Wine Vinegar

1 cup of plain Greek Yogurt

½ teaspoon of Salt

Pepper, freshly ground and to your taste


For the Potato Salad:


6 New Potatoes, cut into 1-inch cubes

¼ cup of Red Onion, coarsely chopped

1 Green Onion, finely chopped

1 tablespoon of fresh Basil, finely chopped

½ cup of Asparagus, blanched and chopped into 1/4-inch pieces

 ¼ cup of Kalamata Olives, coarsely chopped

1 tablespoon of Capers, chopped


To Prepare the Green Goddess Salad Dressing:


Put all the ingredients in a blender or food-processor and blend them for a few minutes until all ingredients are fully combined. Place the salad dressing in a jar or salad dressing container and store it in the refrigerator until you are ready to serve it.  This dressing is great for many different salads, or even as a dip for fresh vegetables.




To Prepare the Potato Salad: 


Place the cut potatoes in a large saucepan, cover the potatoes with cold water by about an inch and then bring the water to a boil over a medium heat.  Once it is boiling, lower the heat and simmer until the potatoes are fork-tender – about 15 minutes.  Drain the potatoes in a colander and let them cool to room temperature.  Once the potatoes are cooled, add all ingredients in a bowl and mix gently.  Add 1/3 - ½ cup (based upon your taste preference) of the Green Goddess Salad Dressing, mix it gently and serve.  This potato salad can store in the refrigerator for several days.


(NOTE:  To blanch the asparagus, boil water in a saucepan. Once the water is boiling, add the asparagus.  Remove after 2 to 3 minutes -- depending on the thickness of the asparagus.  Then, plunge the asparagus into a bowl of ice water until it is cooled.  Once it is cooled, dry the asparagus on paper towels and then chop it into ¼-inch pieces.)  


Back to All Recipes

    Recipe Finder

    Search Recipes By

    For Further Information On Al Lago Wines...

    For invitations to our future events, for information on our corporate gift programs, or to subscribe to our free, monthly, educational newsletter on wine-making, wine tasting, and the wine industry generally, please complete and submit this form...
    * indicates required
    ( ) - (###) ###-####
    Interested in our future events in So. California?
    Interested in our future events in Central Calif.?
    Interested in our Corporate Gift Program?
    We will contact you shortly to provide you with additional information based on your preferences to help you learn more about Al Lago Wines’ events and programs. Thank you for your interest in Al Lago Wines!