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.
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.)