This Green Goddess Potato Salad celebrates a bright, herb-forward dressing that soaks into tender Yukon Gold potatoes and pairs beautifully with crisp green beans, asparagus, and edamame. Light, fresh, and ideal for summer gatherings, the salad is all about showcasing seasonal vegetables and that vibrant Green Goddess dressing.
If you love herb-forward dishes, try this potato salad alongside other Green Goddess recipes like pasta salad or chicken salad for a cohesive menu. The dressing pulls everything together, turning simple ingredients into something special.
Ingredients
The ingredient list is intentionally short so the fresh vegetables and herbs can shine. Yukon Gold potatoes are recommended because of their buttery texture when cooked.
Ingredients (for about 8 servings):
- 2 cups asparagus, cut into 2-inch pieces
- 2 cups green beans, trimmed and cut into 1-inch pieces
- 1 cup fresh or frozen edamame (or peas)
- 3 pounds Yukon Gold potatoes, peeled and large diced
- 1 recipe Green Goddess dressing
- 2 teaspoons kosher salt (for seasoning water; Diamond Crystal recommended)
- 1 teaspoon fresh cracked black pepper
- ¼ cup chives, chopped
- ½ cup fresh dill fronds
See the recipe section below for full step-by-step instructions and tips.
Method
Start with a large pot of well-salted water. Blanch the green vegetables first so they stay vivid and slightly crisp, then shock them in ice water to halt cooking.
After blanching and shocking the vegetables, return the water to a boil and cook the diced potatoes until fork-tender. Drain and allow the potatoes to cool briefly to room temperature.
Toss the cooled potatoes in a large bowl with Green Goddess dressing, the blanched vegetables, chives, and dill. Season with salt and pepper to taste, then refrigerate the salad for at least two hours so the flavors marry. Just before serving, garnish with extra dill fronds and chopped chives.
Notes & Tips
Salt the boiling water generously — this is the main opportunity to season the vegetables and potatoes. A good guideline is roughly ½ cup kosher salt per gallon of water for blanching, but adjust to your taste and the salt type you use.
Use a large bowl of ice water to immediately chill blanched asparagus, green beans, and edamame. This stops the cooking process, preserves vibrant color, and keeps a pleasant bite without being raw.
After draining the potatoes, give them a gentle toss in the colander to slightly roughen the edges. That texture helps dressing cling to the potatoes for better flavor distribution.
Substitutions
Feel free to swap the green vegetables based on what you have: snap peas, sugar peas, long beans, or small broccoli florets all work well. If fresh peas are unavailable, frozen edamame adds a satisfying texture and bright color.
Any potato variety will work, but Yukon Golds are highly recommended for their creamy, buttery texture and ability to absorb dressing.
Herbs can be mixed or kept simple. Use chives, dill, basil, or whatever fresh herbs you have on hand. The salad is a great way to highlight seasonal herbs or farmer’s market finds.
More Green Goddess Goodness
If you enjoy this potato salad, consider making other Green Goddess dishes that showcase the same bright, herbaceous dressing. A Green Goddess pasta salad or a Green Goddess chicken salad are natural companions for a summer spread and make excellent use of the dressing’s fresh flavor.
Recipe
Yield: about 8 cups. Prep: ~25 minutes. Cook: ~15 minutes. Total: ~40 minutes.
Instructions (summary)
- Bring a large pot of water to a boil and add a generous amount of salt.
- Blanch asparagus and green beans for about 2 minutes, then transfer to ice water.
- Bring water back to a boil, add edamame briefly, then chill in ice water.
- Cook diced potatoes in the same boiling water until fork-tender (about 8–9 minutes). Drain and cool.
- Make Green Goddess dressing while potatoes cool.
- Toss potatoes, blanched vegetables, dressing, chives, and dill in a large bowl. Reserve some herbs for garnish.
- Adjust seasoning, cover, and refrigerate at least 2 hours. Flavors improve if made a day ahead.
- Toss again before serving and top with reserved herbs.
Serve chilled or at cool room temperature and enjoy a vibrant, herby twist on classic potato salad.