' 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

    Al Lago Newsletter Sign-Up

    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.?