This beautiful Green Goddess Potato Salad is simple, delicious, and all about the dressing! The rich herbaceous flavor from the dressing permeates the tender potatoes and mixes with the crisp green beans and asparagus, you have a delightful summery potato salad!
If herbs are your jam, I also have a great Green Goddess Pasta Salad and Chicken Salad recipe you should have a look at too. They offer a fun twist and are full of flavor. I have shared links to them at the bottom of this post.
Ingredients
The ingredient list for this recipe is short and sweet and really lets the fresh veggies and herbs shine. I also prefer to use Yukon gold potatoes for this recipe, they get so buttery and tender when cooked.
What you need:
- Asparagus
- Green Beans
- Edamame
- Yukon Gold Potatoes, peeled and large diced
- Green Goddess Dressing
- Kosher Salt
- Fresh Cracked Black Pepper
- Chives
- Dill
See the recipe card for full quantities.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
I start by bringing a pot of water to a boil and seasoning it heavily with salt. Then blanch the green beans, and asparagus, and cook the edamame in it, before shocking it into ice water.
Bring the water back to a boil and cook the potatoes in it until they are fork-tender. Drain and let them cool to room temp, then toss them in a large bowl with the dressing, balanced veggies, and a little salt and pepper.
Let the potato salad rest in the fridge for a few hours before serving to allow all of the flavors to meld. Then just before serving, top with some dill fronds, chives, and a few basil leaves if you've got them.
Notes & Tips
Be sure to salt the water to blanch the vegetables and then cook the potatoes well. This is how all of those veggies will essentially get seasoned. I use about half a cup of diamond crystal kosher salt to 1 gallon of boiling water.
Use a LARGE bowl to shock the green vegetables. Fill it halfway with ice and add some water until it floats. After your asparagus, green beans, and edamame come out of the boiling water, plunge them into the ice water to stop the cooking. Doing this helps retain their bright green color and a bit of crunch while not leaving them raw.
After I cook and drain the potatoes, I like to give them a toss around in the colander to rough up the edges a little bit. This gives them a fuzzy texture that helps more dressing cling to, which makes the potatoes even tastier!
Substitutions
I used Asparagus and Green Beans in this recipe, but you can easily swap those for just about any green vegetable you love or might have coming out of your garden. Snap peas, long beans, and broccoli would even be great.
I couldn't find fresh peas in my grocery store, so I opted for using frozen edamame for some extra crunch. If you find peas feel free to use those or any other small fresh bean or pea you have on hand or love.
While really any potato can be used for this Green Goddess Potato Salad, I personally LOVE to use Yukon Gold Potatoes for their tender butteriness. They get so soft and soak up the flavor of the dressing so well, that I highly recommend them.
I had fresh chives and dill in my herb garden, as well as some beautiful basil leaves as you see in my photos. If you'd like to stick to using only one herb that is perfectly ok. Whether you have to buy them or if you have prolific amounts of basil in your garden. Feel free to switch it up to meet your needs or what you have on hand already. This potato salad is simply the perfect way to show off what's currently in season or what you might even find at the farmer's market!
More Green Goddess Goodness!
I've gone through a Green Goddess fandom lately. It all started with my version of the OG dressing. It is so bright and herbaceous, and perfectly used in this potato salad recipe too.
If you make and love this potato salad, give my Green Goddess Pasta Salad a try. It is made in much the same fashion as this salad, with a couple of extra ingredients that really makes it something to LOVE!
For a protein-packed lunch, check out my Green Goddess Chicken Salad. It can be enjoyed as a sandwich, in salad cups, or on its own with crackers for a quick and flavorful lunch.
Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
📖 Recipe
Green Goddess Potato Salad
When this Green Goddess Potato Salad blends the herby dressing, potatoes, green beans, & asparagus, you've got a delightful summery salad!
Ingredients
- 2 cups Asparagus, cut into 2 inch pieces
- 2 cups Green beans, cut into 1 inch pieces
- 1 cup fresh or frozen Edamame
- 3 pounds Yukon Gold Potatoes, peeled and large diced
- 1 recipe Green Goddess Dressing
- 2 teaspoons Kosher Salt, Diamond Crystal
- 1 teaspoon Fresh Cracked Black Pepper
- ¼ cup Chives, chopped
- ½ cup Fresh Dill, fronds
Instructions
- Place a large pot of water on the stove and bring it to a boil and add a generous amount of salt to the pot (about ½ cup).
- Once boiling, place the asparagus and green beans into the pot and boil for 2 minutes then remove them to a bowl of ice water.
- Bring the water back to a boil, and add in the edamame, cook just till the water begins to boil again, then remove them to the ice water bowl.
- Return the pot of water to a boil again and add the potatoes to the pot. Boil them for 8-9 minutes, until fork tender. Drain the potatoes and set aside to cool slightly.
- While the potatoes cool, make the green goddess dressing.
- In a large bowl, toss the cooked and cooled potatoes together with the asparagus, green beans, and peas with the dressing, some salt, and pepper, chives, and dill, reserving just a bit of the herbs for garnish on top.
- Taste and adjust the seasonings, adding more salt and pepper if needed.
- Cover and place in refrigerator for at least 2 hours, or until ready to serve.
- The salad can be made a day ahead, the flavors just get better with time!
- Toss everything together again before serving and top with reserved chives and dill.
- Serve and Enjoy!
Notes
Notes & Tips
Be sure to salt the water to blanch the vegetables and then cook the potatoes well. This is how all of those veggies will essentially get seasoned. I use about half a cup of diamond crystal kosher salt to 1 gallon of boiling water.
Use a LARGE bowl to shock the green vegetables. Fill it halfway with ice and add some water until it floats. After your asparagus, green beans, and edamame come out of the boiling water, plunge them into the ice water to stop the cooking. Doing this helps retain their bright green color and a bit of crunch while not leaving them raw.
After I cook and drain the potatoes, I like to give them a toss around in the colander to rough up the edges a little bit. This gives them a fuzzy texture that helps more dressing cling to, which makes the potatoes even tastier!
Substitutions
I used Asparagus and Green Beans in this recipe, but you can easily swap those for just about any green vegetable you love or might have coming out of your garden. Snap peas, long beans, and broccoli would even be great.
I couldn't find fresh peas in my grocery store, so I opted for using frozen edamame for some extra crunch. If you find peas feel free to use those or any other small fresh bean or pea you have on hand or love.
While really any potato can be used for this Green Goddess Potato Salad, I personally LOVE to use Yukon Gold Potatoes for their tender butteriness. They get so soft and soak up the flavor of the dressing so well, that I highly recommend them.
I had fresh chives and dill in my herb garden, as well as some beautiful basil leaves as you see in my photos. If you'd like to stick to using only one herb that is perfectly ok. Whether you have to buy them or if you have prolific amounts of basil in your garden. Feel free to switch it up to meet your needs or what you have on hand already. This potato salad is simply the perfect way to show off what's currently in season or what you might even find at the farmer's market!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Shun Classic 7" Hollow Ground Santoku Knife w/Custom Engraving -
John Boos MPL1812125G Chop-N-Slice Select Maple Edge Grain Cutting Board, 18 Inches x 12 Inches x 1.25 Inches
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Spider Strainer, Cooking Spider,7.9-inch Extra Large Spider Spoon with Wood Handle, Stainless Steel Spider Cooking Utensil for Cooking and Frying
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Staub Cast Iron 4-qt Round Cocotte - Basil, Made in France
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Anchor Hocking Glass Mixing Bowls, Mixed, Set of 10
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 147Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 248mgCarbohydrates: 28gFiber: 5gSugar: 3gProtein: 6g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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