Here's a potato salad to make all season long, with whatever fresh herbs you have on hand. The creamy, tangy dressing requires nothing more than a quick whir in the blender and ta da! - a bowlful of bright green deliciousness that had me eating it straight from the bowl, goddess-style.
Here's also a potato salad to customize to your heart/stomach/cooler's content. I added chopped capers because I was craving their salty punch, but a jar of pickled asparagus beckoned as well. My mom always put chopped hard-boiled eggs in her potato salad, which I didn't love as a kid, but absolutely adore now.
As the season progresses feel free to add:
asparagus
shelled peas or fava beans
cherry tomatoes
fresh corn
sweet onions
torn spinach, arugula, or other greens
green beans
snap or sugar peas
The dressing, as you will (hopefully) soon discover, is as lovely spooned over salad greens, or as a dip for hot or cold vegetables, as it is tossed with potatoes.
Recipe for Green Goddess Potato Salad at TC Taste/Minnesota Monthly Magazine.
