Mayo-soaked potatoes are so yesterday… Didn’t you hear? Mustard potato salad is the new black, or in this case the new green because HELLOOOOO Green Goddess Potato Salad!
I guess Independence Day is a holiday for retro recipes. So I thought I’d give you one that’s decidedly modern.
Because apparently I have to be weird and food nerdy? But come on, you know I’m secretly dreaming of s’mores bars…
Anyways, potato salad is a recipe you can’t mess around with if you want me to eat it.
I think I’ve made my point more than clear that I really, seriously don’t like mayo-based potato salads (or pasta salads for that matter).
This is going to make me sound like the most spoiled brat in the whole wide world, but it’s just not something I ever want to put near my mouth.
It’s not the creaminess. I like creamy potato salad.
Just not with mayo.
And, please. You know it’s not about the lies otherwise known as calories.
I eat food, not numbers.
I just. don’t. like it.
But my personal feelings towards potato salad aside, this one is a salad you’ll love if you’re very much into fresh and summery and GODDESS-Y (as in, goddess-like) flavors.
Since you all went crazy for my Green Goddess Omelet the other week, I thought I should probably make more of that.
And thus, my Green Goddess Potato Salad was a-born.
It. Is. Awesome.
I use new potatoes rather than large and old potatoes, which means no peeling and barely any work other than boiling and slicing a few times.
Any way I can be more lazy in the kitchen during summer is a win in my books.
Then there’s the jammy eggs.
Ok, mine are super not jammy in the photos, but just watch the video and you’ll see it was impossible for me to actually concentrate on what I was doing).
While sometimes I do like the whole chopped egg in salad thing, here I opted for simple boiled eggs that go on the salad halved.
Did I say this is a fancy-ish Potato Salad?
You know, fancy but with that laissez-faire attitude of “oh what, this thing I quickly threw together? It’s nothing” *laughs like a jingle bell*
Only you really do almost nothing for this salad, and it turns into everything. Muahahaha.
There’s also this ton of herbs, because my herbs are going crazy and I need to put them on allthethings.
Potato salad often has just a few snippets of sad looking chives sprinkled over the top, but not this one, baby.
This is the real green goddess action going on, because we’re loading this thing up with herbs, green onion and CUCUMBER.
Wait Nora, didn’t you mean pickles?
Glad you asked, friend. No, cucumber. As in, the fresh vegetable.
Because it’s abundant during summer and adds such a genius freshness to potato salad. Yes, it’s awesome. No, you won’t miss the pickles.
And finally, a killer dressing with zero mayonnaise, obviously.
Don’t be put off by the anchovies. Anchovies are totally optional if you’re a hater.
Otherwise all the summery goodness goes into this potato salad update – lemon juice, olive oil, red onion, yum.
We like to eat this warm, but it’s also very tasty served cold/at room temperature.
Just make sure you’re only boiling the eggs right before serving. If you can’t, you can make hard boiled eggs vs softer boiled to go with it.
Which is basically what I did with these anyways 😉
So there you have it, the new black at your 4th of July party.
I think you’ll love it. No, wrong. I know you will. Because we’re best internet friends, right?!
Knew it. Love ya.
Get the printable recipe for this mustard potato salad here:
For the salad:
- 1.5 pounds new potatoes
- 2 large handfuls soft fresh herbs (I used oregano, chives and flat leaf parsley)
- 1/2 fresh cucumber
- 1 red onion
- eggs (I use one per person)
For the dressing
- 1/3 cup olive oil
- 2 tablespoon white balsamic vinegar OR white wine vinegar
- 1 heaping tablespoon whole grain Dijon mustard
- 1/2 lemon, juice only
- 2 anchovy fillets, minced (optional)
- Salt and freshly ground black pepper, to taste
- Boil the potatoes: Add the potatoes to a large pot of cold water and bring to a boil. Reduce the heat to a simmer and boil the potatoes until tender, about 10-15 minutes (depending on their size).
- While the potatoes are cooking, prep the salad ingredients: Chop the herbs, peel and dice the cucumber and peel and dice the onion.
- Make the dressing: Add all dressing ingredients to a large bowl and mix well.
- Assemble the salad: Drain the potatoes and let them cool just enough until you can touch them without crying. Slice them and add them to the dressing while they're hot. Add the cucumber and red onion and mix well. Set aside.
- Boil the eggs: While the potatoes are soaking in the dressing, boil the eggs. I boiled mine for 8 minutes so they'd be safe for the kids to eat, but you can do 6 or 7 if you want them more jammy.
- Finish the salad: Toss the chopped herbs with the potato salad. Rinse the eggs under cold water, peel and arrange halved on the salad.