Green Goddess Potato Salad | Potato Salad | Yellow Potato Recipes
Tender potatoes in an herb yogurt dressing with fennel, asparagus, and eggs.
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Ingredients
- 2 lbs. (907g) Yellow Potatoes, sliced
- 1-1/2 teaspoons (2g) Kosher Salt
- 1-1/2 cups (75g) Asparagus, cut into 1-inch pieces
- 6 each Large Eggs
- ¾ cup (60g) Fennel, thinly sliced
- ¼ cup (4g) Chives, cut into ½ inch pieces
- 2/3 cup (6g) Fresh Basil, chopped rough
- ½ cup (4g) Fresh Tarragon
- 1/3 cup (4g) Fresh Dill
- 2 each (10g) Garlic Cloves
- 1 tablespoon (15g) Capers
- ½ teaspoon (1g) Kosher Salt
- ¾ cup (180ml) Greek Yogurt
- ¼ cup (60ml) Mayonnaise
- 2 tablespoons (30ml) Cultured Buttermilk
- 2 tablespoons (30ml) Freshly Squeezed Lemon Juice
- 1-1/2 teaspoons (2g) Freshly Ground Black Pepper
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