Name: Easy Green Goddess Potato Salad with Green Beans
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1/2 lb. green beans, trimmed; 1 1/2 lbs mini potatoes; 1/2 cup Greek yogurt; 1/3 cup mayonnaise; 1 cup basil leaves, packed; 1/2 cup dill; 1 tbsp white wine vinegar; 1 garlic clove; 2 tsps capers, plus 1/2 tsp caper brine; 1 tsp kosher salt; flaky salt, for serving

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This creamy green goddess potato salad is so simple to make and packed with tons of flavour, fresh herbs and gets better over time.

green goddess potato salad in salad bowl.

If you’re a potato salad lover like I am, this is a fresh, summery take on potato salad. It’s creamy, but without too much mayo and tastes light and fresh thanks to all those herbs. With the addition of green beans, you’ll get an extra vegetable serving, along with a little more protein and fibre. The creamy green goddess dressing is perfect for this summery potato salad and all it takes is your food processor and about five minutes.

Ingredients

green beans
mini potatoes
Greek yogurt
mayonnaise
basil leaves
fresh dill
white wine vinegar
garlic
capers, plus brine
kosher salt
flaky salt

How to Make a Green Goddess Potato Salad

Fill a large bowl with ice.

Bring a large pot of water to a boil. Once boiling, add the green beans and cook for 1 1/2 minutes. Use a slotted spoon to transfer the beans to the bowl filled with ice and pour cold water over top.

Bring the water back to a boil if needed and then add the potatoes. Cook until fork tender, about 15 to 20 minutes. Drain and set aside. Once cool, cut in half.

In a food processor, combine the greek yogurt, mayo, basil, dill, vinegar, garlic, capers (and brine) along with the salt. Blend until smooth and creamy.

ingredients for green goddess dressing in food processor..

Add the potatoes to a large salad bowl. Drain the green beans and add them to the bowl with the potatoes.

potatoes and green beans tossed in dressing.

Pour about half of the green goddess dressing over top and toss to combine. Add more dressing as needed and finish with flaky salt. Enjoy!

Tips

Ice bath: the ice bath for the green beans is essential to stop the cooking process. The ice bath will also result in crisp and bright green beans.
Start by using half of the dressing: I prefer to only use about half of the dressing and then add more as needed, depending on your personal taste preferences.
Keep the dressing and potato salad separate: the potato salad will soak up a bit more dressing as it sits in the fridge. Keeping extra in the fridge and adding more as needed is a good idea.

Substitutions

This creamy green goddess potato salad is pretty forgiving, so here are some substitution ideas in case you need them.

Less mayo/no mayo: you can use all greek yogurt if you prefer. Personally I find that it needs the balance of both, but you do you.
Capers: typically green goddess dressing has anchovies, so feel free to use that instead of capers if you’d like. I’d recommend starting with one anchovy and then taste and adjust as you like.
Dill: I personally love dill and potatoes together, but if you’re not a dill lover, use parsley and green onion instead.
White wine vinegar: use fresh lemon juice instead.

How to Make Ahead

This green goddess potato salad makes for the perfect make ahead salad that’s great for potlucks, picnics and other events where food will be shared.

Start by lightly dressing the potato salad with the green goddess dressing and then add more before serving.
It actually gets better as it sits, so I’d recommend making it the day before.
Serve extra green goddess dressing on the side and let people add more if they’d like.
Leftover green goddess dressing? Use it to top salads, stir it into grains like rice or use as a dip.

Ingredients & Products I Recommend:

I share these products to show you what I choose to use in my kitchen as staple ingredients I use daily (or weekly). So if you opened up my fridge (or pantry), here’s what you’ll find!

Kosher salt:

I exclusively use Diamond Crystal kosher salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.

Mayonnaise:

If I don’t make my own at home (you can see how I make it here), I primarily use Chosen Foods avocado oil mayonnaise, or Sir Kensington’s.

Flaky salt:

I always, always have Maldon flaky salt on hand and add it to almost all of my dishes as a finishing salt. I can’t recommend this enough.

More Potato Recipes

If you make this green goddess potato salad, please let me know by tagging me on Instagram, or leave a comment and/or review below!

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