Why You’ll Love This Recipe
- Herbaceous Flavor: The green goddess dressing imparts a tangy and creamy taste, elevating the traditional potato salad.
- Vibrant Appearance: The addition of fresh herbs and vegetables gives the salad a lively green hue, making it visually appealing.
- Versatile: Perfect as a side dish for picnics, barbecues, or any meal.
- Easy to Prepare: With straightforward steps, this recipe is suitable for both novice and experienced cooks.
Ingredients
For the Salad:
- 2 pounds red potatoes, scrubbed and cut into 1-inch pieces
- 1 cup fresh green beans, trimmed and cut into 1-inch pieces
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh tarragon, chopped
For the Green Goddess Dressing:
- 1/2 cup vegan mayonnaise
- 1/4 cup fresh parsley
- 1/4 cup fresh basil
- 1/4 cup fresh tarragon
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 garlic clove
- Salt and freshly ground black pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Potatoes: Place the red potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 10-12 minutes. Drain and let cool.
- Blanch the Green Beans: In the same pot, bring water to a boil. Add the green beans and cook for 2-3 minutes until bright green and tender-crisp. Drain and transfer to a bowl of ice water to stop the cooking process.
- Prepare the Dressing: In a blender or food processor, combine the vegan mayonnaise, parsley, basil, tarragon, lemon juice, olive oil, Dijon mustard, and garlic. Blend until smooth. Season with salt and pepper to taste.
- Assemble the Salad: In a large bowl, combine the cooled potatoes, green beans, cherry tomatoes, red onion, parsley, basil, and tarragon. Pour the green goddess dressing over the salad and toss gently to combine.
- Serve: Chill the salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Servings and Timing
- Servings: This recipe yields approximately 8 servings.
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Chilling Time: 1 hour
- Total Time: 1 hour and 30 minutes
Variations
- Add Protein: Incorporate cooked chickpeas or grilled tofu for added protein.
- Spice It Up: Add a dash of hot sauce or a sprinkle of red pepper flakes to the dressing for a spicy kick.
- Nuts and Seeds: Top the salad with toasted pine nuts or sunflower seeds for added crunch.
- Different Herbs: Experiment with other fresh herbs like dill or chives to alter the flavor profile.
Storage and Reheating
- Refrigeration: Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freezing is not recommended, as the texture of the potatoes and green beans may change upon thawing.
- Serving: Serve chilled. If the salad thickens upon refrigeration, add a splash of water or extra lemon juice to loosen the dressing before serving.
FAQs
Can I use regular mayonnaise instead of vegan mayonnaise?
Yes, you can substitute regular mayonnaise if you’re not following a vegan diet.
Can I make this salad ahead of time?
Absolutely! Preparing the salad a day in advance allows the flavors to meld beautifully.
Is this salad gluten-free?
Yes, this salad is naturally gluten-free.
Can I use dried herbs instead of fresh?
Fresh herbs provide a vibrant flavor, but if using dried herbs, use about one-third of the amount called for in the recipe.
How can I make the dressing spicier?
Add a small amount of Dijon mustard or a pinch of cayenne pepper to the dressing for an extra kick.
Can I add other vegetables to this salad?
Certainly! Feel free to add ingredients like bell peppers, cucumbers, or radishes to personalize your salad.
Can I add avocado to this potato salad?
Yes, avocado will add a creamy texture and a subtle flavor that complements the green goddess dressing.
How do I prevent the potatoes from becoming mushy?
Be sure to cook the potatoes until just tender, and allow them to cool slightly before adding the dressing.
How can I make this salad more filling?
For a more substantial meal, add protein-rich ingredients like chickpeas, tofu, or even quinoa.
Can I use a different type of potato?
While red potatoes are preferred for their waxy texture, you can use Yukon Gold potatoes or fingerling potatoes as alternatives.
Conclusion
This Green Goddess Vegan Potato Salad is a refreshing and flavorful twist on the classic recipe, offering a healthy, creamy, and herb-infused dish that’s perfect for any occasion. Whether served as a side dish at a barbecue, a picnic, or a family gathering, it’s a crowd-pleaser that’s sure to leave everyone coming back for more. With its vibrant green goddess dressing and fresh vegetables, it’s not only a treat for the taste buds but also a feast for the eyes. Make it ahead of time for a stress-free, delicious addition to your next meal!
Green Goddess Vegan Potato Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Side Dish, Salad
- Method: Boiling, Blanching, Blending
- Cuisine: Vegan, Healthy
- Diet: Vegan
Description
Elevate your gatherings with this vibrant Green Goddess Vegan Potato Salad, offering a refreshing and herbaceous twist on the classic dish. Infused with a creamy dressing made from fresh herbs, it’s packed with vegetables and perfect as a side dish for any meal or occasion.
Ingredients
For the Salad:
- 2 pounds red potatoes, scrubbed and cut into 1-inch pieces
- 1 cup fresh green beans, trimmed and cut into 1-inch pieces
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
- ¼ cup fresh tarragon, chopped
For the Green Goddess Dressing:
- ½ cup vegan mayonnaise
- ¼ cup fresh parsley
- ¼ cup fresh basil
- ¼ cup fresh tarragon
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 garlic clove
- Salt and freshly ground black pepper, to taste
Instructions
-
Cook the Potatoes:
- Place the red potatoes in a large pot, cover with water, and bring to a boil.
- Cook for 10-12 minutes, or until the potatoes are tender. Drain and set aside to cool.
-
Blanch the Green Beans:
- In the same pot, bring water to a boil.
- Add the green beans and cook for 2-3 minutes until they are bright green and tender-crisp.
- Drain the beans and transfer them to a bowl of ice water to stop the cooking process.
-
Prepare the Green Goddess Dressing:
- In a blender or food processor, combine the vegan mayonnaise, parsley, basil, tarragon, lemon juice, olive oil, Dijon mustard, and garlic.
- Blend until smooth and season with salt and pepper to taste.
-
Assemble the Salad:
- In a large bowl, combine the cooled potatoes, green beans, cherry tomatoes, red onion, parsley, basil, and tarragon.
- Pour the green goddess dressing over the salad and toss gently to combine.
-
Serve:
- Chill the salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Notes
- Add Protein: Add cooked chickpeas, grilled tofu, or tempeh for a protein boost.
- Spicy Kick: Add a dash of hot sauce or red pepper flakes to the dressing for some extra spice.
- Nuts and Seeds: Top the salad with toasted pine nuts or sunflower seeds for added crunch.
- Different Herbs: Experiment with fresh herbs like dill, chives, or cilantro to change the flavor profile.
