Inspired by a recipe by the wonderful Pioneer Woman, Ree Drummond, this Green Goddess roasted potato salad involves a tangy homemade Green Goddess dressing and makes for a modern summer twist on a classic potato salad.
Loaded with fresh herbs and a the homemade dressing, this colorful potato salad will be a summertime family staple for years to come.
2 lb. small red potatoes (about 12), halved or quartered
1 1/2 tsp. kosher salt, plus more for the water
4 oz. snap peas, trimmed
3 stalks celery, chopped, plus 1/2 cup celery leaves
1/2 cup mayonnaise
1/2 cup fresh parsley, plus chopped parsley for topping
1/4 cup buttermilk
1/4 cup chopped fresh chives, plus more for topping
2 tbsp. fresh lemon juice (from 1 lemon)
2 tbsp. chopped fresh tarragon
2 anchovy fillets
2 medium shallots, roughly chopped
1 small ripe avocado
Black pepper, to taste
Pre-heat oven to 400
Put the potatoes in a large pot and add enough water to cover by 1 inch. Season with salt. Bring to a boil over high heat and cook until the potatoes are almost fork-tender, about 7-8 minutes. Remove the potatoes with a slotted spoon, drain them and place them in on a large parchemnt-lined rimmed baking sheet.
Place potatoes in overn and roast until slightly brown around edges (15 minutes or so). Take them out of the oven to cool.
Meanwhile, add the snap peas to the boiling water and cook until just crisp-tender, about 1 minute. Drain, then thinly slice on an angle. Add to the bowl with the potatoes; add the chopped celery.
For the dressing: Combine the mayonnaise, parsley, buttermilk, chives, lemon juice, tarragon, anchovies, shallots, avocado, celery leaves and 1 teaspoon salt in a blender. Blend until smooth.
Once the potatoes have cooled, pour the dressing over the vegetables, season with the remaining 1⁄2 teaspoon salt and a few grinds of pepper and toss well. Cover and refrigerate until chilled, at least 1 hour or overnight. Toss the potato salad again and top with more parsley and chives before serving.