In anticipation of spring and all the wonderful vegetables, herbs and flavors re-emerging from the earth. Here’s a recipe for a green goddess potato salad that’s bursting with freshness. Make my green goddess dressing and marry that with new potatoes, asparagus, arugula and soft eggs — heaven!

There’s nothing quite like a waxy potato enveloped in a velvety dressing and paired with fresh veggies. While I love all potato salads (looking at you, pre-made section at Ralph’s), I err towards a German potato salad. It’s got brighter vinegary notes. This green goddess potato salad takes a lighter approach to potato salad. With some of the vinegared flavors of a German potato salad but with the veggie and herb notes dialed up to 11. It also uses my green goddess dressing recipe!

I have a couple of hacks for you in making this green goddess potato salad. First, flexing your #knifeskills, cut the potato into equal sized 1″ cubes — this will make it so the potatoes cook evenly.

Then, to cook the potatoes and the eggs, throw them all in salted boiling water AT THE SAME DAMN TIME — they will both take exactly 8 minutes to cook. MULTITASKING!

When you take the eggs and potatoes out of the water, keep the water on – throw the asparagus in for about 2 minutes to blanch them.

Toss the potatoes, asparagus, arugula, eggs in some green goddess dressing and have yourself a snack.

📖 Recipe

Mimi Newman This green goddess potato salad is bursting with freshness. With new potatoes, asparagus, arugula and soft eggs, it’s heaven!

  • 2 lbs potatoes – small new potatoes or large waxy potatoes, diced into even 1″ cubes
  • 4 eggs
  • 1 bunch asparagus
  • 2 tablespoons apple cider vinegar
  • 1 handful arugula
  • ½ cup green goddess dressing
  • pickled shallots
  • Start with the thing that needs to sit and chill while you cook. Make the quick pickled shallots, slice a shallot thinly with a mandoline, and cover with apple cider vinegar, a pinch of salt, and a pinch of sugar. let it sit while you work.
  • Prep a pot of salted water and bring to a rolling boil. Prep an ice bath for the eggs off to the side. 
  • Cook the potatoes and eggs at the same time for 8 minutes in the boiling water. When done, throw the eggs into the ice bath and transfer potatoes into a large bowl. Toss the potatoes with a bit of apple cider vinegar. 
  • With the water still on, blanch asparagus for about 2 minutes, then throw into the ice bath to shock them to stop the cooking. Pull them out and let them air-dry when they’re cold to the touch. 
  • Chop arugula, peel and chop eggs, and then combine everything – potatoes, arugula, eggs, asparagus, green goddess dressing, and season to taste. 

Serving: 4ozSodium: 55mgCalcium: 43mgVitamin C: 15mgVitamin A: 639IUSugar: 3gFiber: 4gPotassium: 760mgCholesterol: 82mgCalories: 154kcalSaturated Fat: 1gFat: 5gProtein: 7gCarbohydrates: 22gIron: 3mg