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!
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.
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!
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!
DID YOU TRY THIS RECIPE? I want to see it! Follow Cooking with Books on Instagram, take a photo, and tag me in it. I love to know what you are making and how you made this recipe your own!
- 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
- 1½ 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.
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