Green Goddess Potato Salad

By McKenna Lelah

Cook Time: 30 minutes

Serves: 4

Ingredients: 

• 2 lb small red, yukon gold, or fingerling potatoes, halved or quartered

• 1 cup celery, cut in half lengthwise then sliced, (from 2-3 sticks celery)

• 1/2 cup red onion, finely chopped (1/2 medium red onion)

• 3 tbsp cilantro, chopped 

• 3 tbsp parsley, chopped

• 3 scallions, chopped

• 1 tsp lemon zest 

• 1 tbsp lemon juice 

• ¾ cup Riley’s Green Goddess 

• Kosher salt

• Black pepper 

Instructions: 

1. 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 fork-tender, about 10 minutes. Remove the potatoes with a slotted spoon and place them in a large bowl.

2. Once potatoes are slightly cooled, add celery, red onion, cilantro, parsley, scallions, lemon zest, lemon juice, Riley’s Green Goddess, kosher salt and black pepper to taste. 

3. Mix thoroughly and refrigerate for at least an hour before serving. 

Notes:

• If you wanted to bulk this up, you could add other green veggies such as cucumber, sugar snap peas or broccoli. 

• You may find you need a little more or less Riley’s Green Goddess depending on how dry the potatoes are that you are using.