Green Goddess Potato Salad is the perfect recipe to use up whatever herbs you have – whether you have a bounty springing from your garden or a handful of herbs stashed in your fridge from the grocery store, this is the recipe to make to not only avoid food waste but create a delicious side dish that will impress everyone!

Green Goddess Potato Salad 15

Lately, I haven’t been getting to the regular grocery store as much. Between working at the restaurant and doing social media for clients at home, a full grocery haul is just too overwhelming at times, so I’ve been stopping into our local farm a lot more. That’s where Morning Glory Farm comes in. On a quick trip there last week, I scored:

  • tiny purple and yellow potatoes
  • fresh green beans
  • an avocado
  • basil & cilantro

I had eggs at home, as well as mayonnaise, freeze-dried dill and seasonings to make this potato salad! I had been thinking about something like this for a while, and as you can see with my basil, it took over a week to get to make this recipe because I was so busy with work. But this is THE perfect recipe for when you have herbs that need to be used up.

Green Goddess Potato Salad 1

This potato salad recipe comes together in under an hour and looks so impressive on your table. The dressing is. a quick blend of all the herbs, avocado, and mayonnaise, and the rest of simply boil the eggs, potatoes, and green beans to cook. It could not be easier nor tastier!

Green Goddess Potato Salad 27

Play around with whatever herbs you have, and use this recipe as a guideline instead of strict rules. Round up bits and pieces of herbs and create one of the brightest and most delicious potato salads you’ll ever have!

Green Goddess Potato Salad

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Green Goddess Potato Salad

This Green Goddess Potato Salad is the perfect way to use up random bits and pieces of herbs you have in your kitchen and garden.
Print Recipe
Green Goddess Potato Salad 15
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes


  • 2 pounds small potatoes cut in half
  • 2 tablespoons vinegar
  • 4 large eggs
  • 1 pound fresh green beans trimmed and cut in thirds
  • 1 cup mayonnaise
  • 1 medium avocado
  • 1 ½ cups fresh herbs: cilantro basil, and dill
  • salt and pepper to taste


  • Cook the potatoes until fork tender and drizzle the vinegar over the hot potatoes while you boil the eggs for 12 minutes and in the same water, in the last 5 minutes, cook the chopped green beans. Drain and peel eggs.
  • In the meantime, make the dressing by blending the mayonnaise, avocado, herbs, salt, and pepper. Toss the warm potatoes, green beans, peeled and cut eggs, all together with the dressing and serve however you'd like. This salad is delicious warm, room temperature, and cold.
Servings: 4 servings
Author: Marnely Murray


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