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June 6, 2024

Easy Green Goddess Potato Salad with Green Beans

Easy Green Goddess Potato Salad with Green Beans

This easy green goddess potato salad is simple to throw together and gets better over time.

Prep:
5
min
cook:
20
min
total:
25
min
servings:
4
Author:

Jaclyn

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
Instructions
  1. Fill a large bowl with ice.
  2. 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.
  3. 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.
  4. 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.
  5. Add the potatoes to a large salad bowl. Drain the green beans and add them to the bowl with the potatoes.
  6. 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!

Notes

Store leftover salad in the fridge separate from the dressing and toss more as needed. This will keep in the fridge for about 3 to 4 days.

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