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!
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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
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
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.
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.
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.
Keywords: potato salad, easy potato salad, Green Goddess Dressing, Green Goddess, avocado, Baby Yukon Gold potato