Ladies and gentlefolk, I present to you your new go-to summer potluck dish.
Those of us in the Midwest know the potluck well. In winter, it’s all about bringing hot dishes in slow cookers stuffed in boxes with blankets to keep food warm (I’m serious — at one potluck I went to last winter, about eight of 10 people came bearing blanketed crockpots in cardboard boxes, and it was amazing). In summer, it’s all about bringing food that pairs well with anything that can be grilled. Because in Minnesota in summer, it’s practically a sin to not be outside at all times.
This Green Goddess potato salad with bacon and peas is a natural fit for the latter (though I’d gladly eat it in the winter, too, alongside my warm hot dish from a blanketed crockpot). It’s just like a classic potato salad with hard-boiled eggs, but instead of mayo we use a creamy homemade, herb-loaded Green Goddess dressing, plus some crisp bacon and fresh peas. Bring this to your next gathering and you’ll be the Potluck Queen/King (which I’m pretty sure is better than being anything else, ever).
I don’t recall the first time I discovered Green Goddess dressing, but I do know it’s been a big part of my life for a long time. However, I never realized how good it could be until I stopped buying it in a bottle from the grocery store and started making it myself. I also never realized how easy it is to make, too. Basically, you puree a bunch of herbs with mayonnaise, sour cream, garlic, lemon and anchovies (!!) and in literally one minute, you have this incredibly bright and flavorful dressing for anything and everything, from salads to dips to tacos to sandwiches to this dreamy potato salad.
Of course, what makes this Green Goddess potato salad extra dreamy is the crisp salty bacon. I’m pretty sure anyone who loves to eat bacon would not be mad about its addition to a potato salad, least of all me. We love to use Niman Ranch thick-cut bacon whenever we can get it, and it’s THE BEST. And no one is paying me to say that. I just love that bacon so dang much.
The peas and tomatoes give the salad extra texture and freshness, and the scallions provide piquant flavor along with the dressing. Use whatever potatoes you like — for this recipe, I like to use soft-skin ones like purple, red and gold baby potatoes, but fingerling or even Russets work just fine. And don’t forget those hard-boiled eggs! To keep things classic, naturally.
For the impatient eaters (i.e, ME), this potato salad can be enjoyed as soon as everything is tossed together, but it’s also really really ridiculously good if you let the flavors meld and mingle in the fridge for a few hours, even a day. It’s ready whenever the potluck is ready.
And now you’re ready to reign the potluck.
- ½ cup mayonnaise
- ½ cup sour cream
- ⅓ cup chopped fresh Italian flat-leaf parsley
- ⅓ cup chopped fresh chives
- ⅓ cup chopped fresh tarragon leaves
- 2 anchovy fillets
- 1 tablespoon capers
- 1 teaspoon minced garlic
- Juice of 1 small lemon
- ½ teaspoon salt
- Pinch freshly ground pepper
- 2 lbs small mixed potatoes (such as purple, yellow and red potatoes), or red potatoes, cut into quarters
- Salt, to taste
- 6 slices thick-cut bacon, chopped
- 3 hard-boiled eggs, chopped*
- 4 scallions, thinly sliced
- ½ cup halved grape tomatoes
- ½ cup fresh (or frozen and cooked) green peas
- 1 cup Green Goddess dressing
- Freshly ground pepper, to taste
- To make Green Goddess dressing: In blender, puree all ingredients until smooth. Measure 1 cup for recipe; reserve remaining dressing for another use (such as drizzling on salad, as a dip for veggies, etc.).
- Place quartered potatoes in large saucepan; cover by 1 inch with cold water. Add generous pinch or two of salt. Bring water to a boil, then reduce heat to medium. Simmer 10 minutes until potatoes are just fork tender. Drain and transfer potatoes to large mixing bowl.
- Meanwhile, in large skillet over medium heat, cook bacon, stirring occasionally, 5 to 7 minutes until crisp. Use slotted spoon to transfer bacon to paper towel-lined plate to drain. Transfer drained bacon to mixing bowl with potatoes.
- To mixing bowl, add eggs, scallions, tomatoes, peas and dressing. Gently toss to combine. Sprinkle with more salt and ground pepper, to taste. Serve immediately or chill in fridge, covered, until ready to serve.
- *Here's how I hard-boil eggs: Place eggs in saucepan and cover by about 1 inch with cold water. Bring water just to a boil over medium-high heat, then turn off heat. Cover saucepan and let eggs sit 12 minutes. Remove eggs from saucepan and run under cold water until cool. Peel and proceed with recipe as directed.