Hi! My name is Nan Mock and I am excited for this chance to share a post on Say Not Sweet Anne! My blog is Hungry Enough To Eat Six where I share my recipes and write about food and family.
It’s time for cookouts, to light the grill! For Mother’s Day, Memorial Day… or just because it’s finally nice outside! I have been thinking a lot these days about great cookout food. The hotdogs and burgers tend get all the glory, all the press (and I love a good burger or a dog too, don’t get me wrong.) However, just as Thanksgiving is not just about the turkey, cookouts are not just about the meats: because we love the sides. Glorious sides! Baked beans, corn on the cob, salty chips… and salads. My favorite is potato salad.
The only potato salad that has ever let me down is the bland, white stuff from the grocery store deli. It’s infinitely more satisfying to whip up and devour a savory, tangy potato salad that bursts with flavor.
Green Goddess dressing (the name alone is intriguing!) is a lavish and usually heavy dressing. I decided to work up a version of that dressing for this potato salad. I used a base of buttermilk and mayonnaise that is creamy but not too heavy.
Tossed with roasted red potatoes the flavor is bright with parsley and tarragon, and a slight bite from garlic and scallions. Yum![question]I would love to know what you think of this! You can visit me at my blog Hungry Enough To Eat Six, or at Facebook, Twitter or Pinterest.[/question]
Green Goddess Buttermilk Potato Salad
- 3 lb. red potatoes
- 1 TB vegetable oil
- 1 tsp. salt, divided
- 1 tsp. black pepper, divided
- 1/2 c. fresh parsley
- 1/4 c. fresh tarragon
- 2-4 anchovy filets
- 1 small garlic clove
- 1/2 c. mayonnaise
- 1 c. buttermilk
- 1 TB scallion greens, finely chopped
- 1 TB fresh chives, snipped
Preheat the oven to 450° F. Wash the red potatoes and cut into 1″ pieces. Place the cut potatoes in an 8″ x 8″ oven-proof dish. Add the vegetable oil, 1/2 tsp. of salt and 1/2 tsp. of pepper and toss to coat the potatoes. Place in the oven and roast for 20-25 minutes, just until the potatoes are tender and beginning to brown on the edges. Remove the pan from the oven and allow the potatoes to cool to room temperature.
Meanwhile, place the parsley, tarragon, anchovy filets and garlic into the bowl of a food processor. Pulse until they are finely minced. Scrape the mixture into a large bowl. Add the mayonnaise, buttermilk and chopped scallion to the bowl; whisk until the mixture is smooth and all ingredients are combined. Add the remaining 1/2-teaspoons of salt and pepper (adjust to taste) and stir to combine.
Add the cooled potatoes to the dressing and gently toss to coat. Transfer the potato salad to a serving bowl and garnish with the snipped chives.
This salad can be served immediately or can be chilled in the refrigerator. Store any leftovers in the fridge. About 7 cups.