Green Goddess Potato Salad
I love all kinds of potato salad -- vinegary ones, bacony ones, mayonnaisey ones -- and this, to my taste, is like a classic potato salad that has been gussied up just enough with herbs and lime juice. I will be making it again and again. This recipe is from the Lee Bros.' lovely new cookbook Simple Fresh Southern, which you should definitely look into.
Active Time: 25 minutes, plus 15 minutes resting
Yield: Serves 4 to 6
2 tablespoons plus 1 teaspoon kosher salt, plus more to taste (or half as much table salt)
2 1/2 pounds small red potatoes, peeled and cut into quarters (I used Yukon golds)
1/2 cup high-quality store-bought mayonnaise, such a Hellman's or Duke's
1/2 cup sour cream
1/2 cup finely chopped scallions (white and green parts)
1/2 cup finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh tarragon
2 anchovy fillets, minced or 1/2 teaspoon anchovy paste (optional) * See Note below
1 tablespoon white wine vinegar or champagne vinegar (I used plain old white vinegar)
1 tablespoon fresh lime juice
1/2 teaspoon freshly ground black pepper, plus more to taste
- Fill a 4-quart stockpot half full with water, add the potatoes and 2 tablespoons of the salt, cover, and bring to a boil over high heat. Cook until just fork-tender but cooked through, 6 to 7 minutes. (Mine took more like 15 minutes.)
- While the potatoes cook, mix the mayonnaise, sour cream, scallions, parsley, tarragon, anchovies (if desired), vinegar, lime juice, remaining 1 teaspoon salt, and the black pepper together in a large bowl.
- Drain the potatoes well and add them to the bowl; toss with the dressing. Season to taste with salt and black pepper. Let stand for 15 minutes at room temperature (as the salad loses its heat, it will absorb the dressing). Taste again for salt. Serve at room temperature, or cover and refrigerate for up to 2 days before serving.
Recipe Note: My only quibble with this recipe is the "optional" anchovies. I kind of think that if you're going to skip them, don't make this. Unless you're substituting a teaspoon of fish sauce, which I think would be fine. But maybe that's just me.