Vegan Green Goddess Potato Salad

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Nothing Compares To The Fresh Taste Of This Salad.

Dress this Vegan Green Goddess Potato Salad up with a side of your favorite vegan protein or just by its self. It is mouth watering and bursting with flavor. I find that this dressing is close to a ranch flavor with a punch of fresh tarragon. It really adds a unique distinction to the flavor. This salad is perfect for this up coming spring and hot summer days. It is so quick and easy that I am sure you will be enjoying it a lot.

How to make Vegan Green Goddess Potato Salad. Photo by Spicy Saucy Vegan

How To Make Vegan Green Goddess Potato Salad

I love using baby red potatoes for any kind of potato salad. I find that the red potatoes really hold up well after being boiled for this Vegan Green Goddess Potato Salad. Some potatoes crumble and fall apart. These are my fail safe potatoes. So, you will need 2 pounds of potatoes for this recipe, but I find that there is always a little more dressing than potatoes. So 2 1/4 pounds could also work if you are having a larger amount of people to serve.

This recipe is not the same without all of these fresh herbs so make sure not to use dried substitutions. Although, I use dried chives in the dressing and it was really good. ( I use the Ninja BL770 Mega Kitchen System) The scallions are amazingly strong when blended so be prepared to cry. Ha! Seriously, I had to stop my YouTube video because the scallions were getting to me. But! Hey, if you need a good cry it’s a great opportunity. Everyone will just think it’s the onions.

The rest of the ingredients are very basic and easy to find at your local grocery store. The hardest thing to find is the tarragon. Sometimes it’s not available at small stores so look into finding it at a larger more gourmet grocers. Also, I use Trader Joe’s Onion Salt because it has chives in it. If you don’t have a Trader Joe’s then just use onion salt and chives. Use half of each for the onion salt measurement or to taste.

Adding Avocado To The Vegan Green Goddess Dressing. Photo by Spicy Saucy Vegan

Adding Avocado To The Vegan Green Goddess Dressing

I love avocado! In this salad I add it on top, but the dressing can be very creamy if you blend in a medium ripe avocado to the dressing. After it is blended it comes out really creamy. I have to skip this step because my family doesn’t like avocado and others are allergic to it. I can’t imagine eating the whole bowl of potato salad so I have to make it with the avocado on top. When I make it for St. Patrick’s Day parties (because it’s really green) or BBQ’s I make it with the avocado in the dressing. If you love avocados I highly recommend it this way! Give it a try! I hope you enjoy this Vegan Green Goddess Potato Salad as much as we do.

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Vegan Green Goddess Potato Salad

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  • Author: Spicy Saucy Vegan
  • Prep Time: 20 minutes
  • Cook Time: 6 minutes
  • Total Time: 1 hour 26 minutes
  • Yield: 6 1x
  • Category: Salad
  • Method: Stove Top/Blender
  • Cuisine: American, San Franciso
  • Diet: Vegan

Description

This Vegan Green Goddess Potato Salad is a very nice change to basic potato salad. With everything so green it is very fresh. The tarragon is the punch in this potato salad dressing. It is distinct, but not over powering. It gives it almost a unique ranch like flavor. Definitely a salad for your next BBQ or a great green dish for St. Patrick’s Day. Enjoy!


Ingredients

Units Scale

Potatoes for Salad

  • 2 to 2 1/4 lbs Red Baby Potatoes, (quartered)
  • 1/3 cup Frozen Peas, (unthawed under hot water, not boiled)

Green Goddess Dressing

  • 3/4 cup Vegan Mayonnaise
  • 1 medium Ripe Avocado
  • 3 stalks Celery
  • 1/2 cup Fresh Parsley, (Chopped)
  • 1/4 cup Green Onion
  • 2 1/2 Tbsp Fresh Lemon Juice
  • 2 Tbsp Fresh Tarragon
  • 2 medium Shallots
  • 3/4 tsp Onion salt
  • 1 Tbsp Dry Chives
  • Black Pepper to taste

Toppings to Potato Salad

  • 2 Tbsp Capers
  • Parsley
  • Green Onions
  • 1/2 sliced Ripe Avocado


Instructions

  1. Clean the baby red potatoes. Cut them into quarters. Put them in a large pot covered with water. Put the lid on the pot. Turn the heat onto high. When it starts to boil turn down the heat to medium high. Check the potatoes with a fork for doneness. The fork should be able to penetrate the potato when it is done. About 5 minutes.
  2. When the potatoes are done, drain them. Set aside to cool completely.
  3. In a small strainer take the frozen peas and run them under hot water for about 2 minutes to unthaw them. Set them aside to finish draining.
  4. In a blender (I use the Ninja BL770 Mega Kitchen System)add the mayonnaise, avocado, celery, parsley, green onions, lemon juice, tarragon, shallots, onion salt, dry chives and black pepper. (The YouTube video shows the avocado on top of the salad instead of in it. It can be made with it in the dressing or on top)
  5. Blend in a blender or food processor ( I use the Hamilton Beach Food Processor) until smooth.
  6. In a large bowl add the drained, cooled boiled red baby potatoes and top it with the unthawed, drained peas. Pour the Green Goddess Dressing you just mixed over the potatoes and peas. Mix together gently with a large spoon.
  7. Add the mixed green goddess potato salad to a serving bowl and add the toppings. Add the capers, green onion, parsley and a sliced half of avocado. Enjoy!

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