Green Potato Salad
Posted: | Categories: Recipes | Tags:green goddess summer vegetarian
Green Potato Salad
Melissa Ben-Ishay
It doesn’t get much better than a potato salad packed with veggies and lots of fresh herbs for flavor. This one is lighter, with sour cream instead of mayo, and is great served warm or at room temperature (so it’s great to take with you to a party). 11/10.
Ingredients
- 2 Russet potatoes, peeled and cut into 1” pieces
- 1 cup frozen peas
- 4-5 asparagus spears, cut into 1” pieces
- 1 cup frozen broccoli
- 2 garlic cloves
- ¼ cup fresh chives
- ¼ cup fresh basil
- Juice of 1 lemon
- ¼ cup extra virgin olive oil
- ¼ cup sour cream
- ½ cup fresh spinach
- ½ teaspoon salt
- Black pepper
- ¼ cup Castelvetrano olives, chopped
Directions
- Bring a large pot of water to a boil. Add the potatoes and cook for 10 minutes, until fork-tender.
- Add the peas, asparagus, and broccoli to the pot and cook for another 3-5 minutes.
- While the veggies cook, make the dressing. Add the garlic, chives, basil, lemon juice, olive oil, sour cream, and spinach to a large jar and blend with an immersion blender. (You can also use a regular blender.) Add the salt and pepper, and adjust seasonings to taste.
- Place the chopped olives in a large bowl. Drain the potatoes and vegetables and add to the bowl with the olives.
- Pour the dressing over the veggies and potatoes while they are still warm (it helps the flavors bloom). Stir gently to get everything covered. Serve warm or at room temperature, and store any leftovers in the fridge for 3-5 days.
