Easy Potato Salad recipe with Green Goddess Dressing

A baby Yukon gold potato salad tossed in green goddess dressing and topped with fresh chives, edible flowers, and basil leaves.

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4 from 2 reviews

This California avocado-laced Green Goddess potato salad is served warm so that the flavors of the herbs and the dressing literally burst to life when they hit your palette!

If you've made our Easy Potato Salad Recipe with Green Goddess Dressing don't forget to rate the recipe and let me know what you thought in the comments below, we love hearing from you! 



For the Easy Potato Salad 

2 pounds baby Yukon Gold potatoes, cleaned

kosher salt, to taste

1 cup California Avocado Green Goddess Dressing, recipe follows

1 tablespoon minced fresh chives

1 lemon, zested

optional garnishes: basil leaves, tarragon leaves, edible flowers, salad greens like arugula or spinach

For the California Avocado Green Goddess Dressing

1 Haas avocado, pit and skin removed

1/4 cup sour cream

1/4 cup mayonnaise

3 tablespoons capers, rinsed

juice of 1 lemon

1/4 cup roughly chopped basil leaves

1 tablespoon fresh tarragon

1 tablespoon Italian parsley leaves

1/2 teaspoon coarse kosher salt or more to taste 

1/4 teaspoon black pepper or more to taste 


To make the Easy Potato Salad 

Bring a pot of lightly salted water to a boil. Place the unpeeled potatoes in a vegetable steamer basket and lower it into the boiling water. Cook the potatoes until tender when pierced with a sharp knife, about 20 - 25 minutes. Drain the potatoes and allow to cool slightly. Meanwhile make the California Avocado Green Goddess Dressing.

To make the California Avocado Green Goddess Dressing

Combine all of the ingredients in a blender and blend until as smooth as you desire. Stir in salt and pepper - just seasoning to taste.

To assemble the Easy Potato Salad 

When the potatoes are cool enough to handle cut them into halves or quarters and place them in a large bowl. Add one cup of the California Avocado Green Goddess Dressing to the bowl and stir to coat. 

To serve, line a platter with fresh greens and herbs if desired then top with dressed potato salad. Garnish with basil leaves, tarragon leaves, and edible flowers if using. Serve immediately.


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