Vegan Green Goddess Potato Salad
Hello & Happy Friday!!
I’ve been cutting down on recipe to work on outside projects, but just knew I had to share this effortless concept! When it comes to dressings I always make my own and keep it simple. I have an olive oil, balsamic and Za’tar dressing that’s my go to, but I love to mix it up and try other concepts.
Life is just too short to reach for premade dressings when you can whip one up in minutes!
In recent years I always heard about the Green Goddess dressing and even recall buying a vegan one from Annies for years. Ironically it was brown lol. The classic Green Goddess dressing was said to be created at a hotel in San Francisco around the 50’s and was comprised of mayo and anchovies. Around the Fourth of July I always get a random craving for potato salad. Typically they are mayo or mustard based and pack no nutrients in the dressing, making the dish just nutrient deficiency calories.
That being said, the Green Goddess potatoes seemed like a no brainer!
What I love about this dressing is like most, it’s quick and easy, packs color, flavor, but also nutrients, could pair well with just about anything, and the tarragon just puts the flavor over the top! (my fave)
If you’re looking for a modern nutrient dense spin to put on your next potato salad, this is it! You have to try my vegan Green Goddess Potato Salad!
Why this recipe rocks:
Dressing can be used for a variety of dishes!
Eat Drink Shrink
Yields 6 cups
15 minPrep Time
15 minTotal Time
- 1 avocado
- 1 small garlic clove, minced.
- 1/2 cup olive oil
- 2 tbsp lime juice (or lemon)
- 1/2 cup chopped parsley.
- 1/4 cup chopped tarragon.
- 3 Tbsp chopped chives.
- 2 cups spinach
- salt/pepper as desired
- other: 6 cups boiled potatoes
- Garnish: chopped scallions and parsley
- Throw all of the green goddess ingredients in a food processor. Blend until smooth. Add additional olive oil or water if needed to achieve desired consistency. Toss with chopped boiled potatoes. You can make less potatoes and have excess dressing to use for later! Optional: Garnish with chopped scallions and additional parsley.