Green goddess potato salad
A fresh and carby take on the iconic salad
This recipe is an exclusive from my book, The Potato Book, and I’ve gotta be honest. My main aim of the book was to make everything as beige as possible, but a little greenery may have slipped in and I’m not mad about it. The Green Goddess Potato Salad is my idea of a “detox” as it’s still hearty, still carb-filled, but packed with fresh herbs and zingy flavour. It feels like something you’d whip up in January when you’re craving lighter dishes without sacrificing comfort.
Explain the green goddess?
The name might sound fancy, but the flavours are beautifully simple. Inspired by the viral Green Goddess salad, this version swaps cabbage and kale for the superior base…baby potatoes. They soak up the dressing perfectly, turning every bite into a balance of creamy, herby and tangy deliciousness.
The “green” magic comes from parsley, chives, dill and mint, fresh, vibrant, and full of herby goodness. The dressing combines cream cheese and olive oil for richness, while lemon juice and capers cut through for that essential tang. Add a scattering of pine nuts for crunch, and you’ve got a potato salad that’s anything but boring.
What’s the best potato to use?
When it comes to choosing your spuds, baby potatoes are my top choice. Their waxy texture means they hold their shape beautifully after cooking, no mushy spuds or disintegrating messes. Plus, you don’t even need to peel them (always a win). Just boil until tender, toss with your dressing while warm, and let all those flavours mingle together.
When to serve this wonderful green goddess potato salad
This dish is sunshine in a bowl, ideal for spring picnics, lazy summer lunches, or as that standout BBQ side that everyone reaches for before the burgers hit the table. It’s bright, fresh, and deceptively light, but still delivers that satisfying, creamy potato goodness we all love.
Pair it with grilled fish, roast chicken, or enjoy it on its own alongside a cheeky sangria. It’s the kind of salad that looks like health, tastes like indulgence, and might just convert even the most beige-loving chefs (like me) into salad lovers.
Is this recipe in your book?
It absolutely is! This recipe is an exclusive from The Potato Book. I know, I’m spoiling you. And, if you like what you see (and there are another nine recipes from the book hiding on my website), you can grab your copy of The Potato Book and dive into full potato obsession mode.
Trust me, once you make just a couple of these potato recipes, there’s no going back to “normal” potatoes ever again. No bog standard roasties, lumpy mash or burnt chips. It’s pure beige heaven with a side of butter, garlic and usually a bit of bacon or cheese. What more could you possibly want? Get youself a little treat or gift someone the perfect recipe book.
Green goddess potato salad
By Poppy Cooks
https://www.poppycooks.com/recipes/green-goddess-potato-salad/
Ingredients
- 500g baby potatoes
- 30g flat-leaf parsley, stalks removed
- 30g chives
- 4-5 dill sprigs
- 4-5 mint sprigs, leaves picked, plus optional extra to garnish
- 1 tablespoon capers, drained
- Zest and juice of 1/2 lemon
- 3 tablespoons full-fat cream cheese
- 2-3 tablespoons olive oil
- 2 tablespoons pine nuts, toasted
- 1 x 50g tin of anchovies, drained and roughly chopped
- 1/2 shallot, finely sliced
- 2 spring onions, finely sliced
- Salt and black pepper
Metric
Imperial
Instructions
- Tip the potatoes into a saucepan of cold, heavily salted water. Place the pan over a high heat and bring the water to the boil. Boil the potatoes for 15-20 minutes, until they fall off the end of a knife. Drain in a colander and leave to cool completely.
- In a small blender, add all of the herbs, along with the capers, lemon zest and juice and cream cheese. Season well with salt and pepper, then blitz untill smooth, dribbling in the olive oil and a splash of water to loosen and help everything blend. Taste for seasoning and set aside.
- Slice the potatoes into large chunks and put them into a large bowl with the pine nuts, anchovies, shallot and spring onions. Spoon over the dressing and toss everything together to coat. You can sprinkle a little extra chopped mint on top too, if you like.