Green Goddess Potato Salad
6
- Prep Time15 min
- Total Time50 min
- MakesServes 4
This potato salad—excerpted from Poppy Cooks: The Potato Book—is deceptively light and refreshing, with a tangy twist.
Ingredients
500 g baby potatoes
30 g flat-leaf parsley, stalks removed
30 g chives
4 to 5 dill sprigs
4 to 5 mint sprigs, leaves picked, plus optional extra to garnish
1 tbsp capers, drained
zest and juice of ½ lemon
3 tbsp full-fat cream cheese
2 to 3 tbsp olive oil
2 tbsp pine nuts, toasted
1 50-g tin anchovies, drained and roughly chopped
½ shallot, finely sliced
2 spring onions, finely sliced
salt and black pepper
Instructions
1. Tip the potatoes into a saucepan of cold, heavily salted water. Place the pan over a high heat and bring the water to the boil. Boil the potatoes for 15 to 20 min, until they fall off the tip of a knife. Drain in a colander and leave to cool completely.
2. In a small blender, add all of the herbs, along with the capers, lemon zest and juice and cream cheese. Season well with salt and pepper, then blitz until smooth, dribbling in the olive oil and a splash of water to loosen and help everything blend. Taste for seasoning and set aside.
3. Slice the potatoes into large chunks and put them into a large bowl with the pine nuts, anchovies, shallot and spring onions. Spoon over the dressing and toss everything together to coat. You can sprinkle a little extra chopped mint on top, too, if you like.
Love potatoes? So does self-proclaimed potato queen Poppy O'Toole, a British Michelin-trained chef famous for her spuds recipes—including these gooey and crispy smashed potato nachos.
Find more delicious potato salads.
Excerpted from POPPY COOKS: The Potato Book by Poppy O’Toole. Copyright © 2025 Poppy O’Toole. Photographs by Ellis Parrinder. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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