Recipe by Nina Moskowitz
Baby gold-fleshed potatoes tossed in a green goddess dressing, topped with dill parsley and scallions.
Tender herbs get blitzed into zingy sour cream and luscious mayo, with both lemon zest and juice to keep everything bright. The skins are left on the potatoes for texture. Feel free to use any small variety of potatoes to make this salad, such as fingerlings, baby gold, or creamers. My personal favorites are the tricolored peewees for their petite size and vibrant skins. Just make sure to cut them in half to allow for the dressing to properly hug the potatoes and absorb into their interiors. This side dish tastes best after chilling in the fridge for at least a couple of hours.
Finishing the dish with even more herbs and olive oil is completely optional but gives it that extra bit of goddess glow.
**Be sure to let the dressed potato salad rest for at least two hours before serving. It will look like a lot of dressing at first but the potatoes soak it up as the dish sits.
Serves 4-6
2 lb. small potatoes, preferably tricolored peewees, scrubbed
3¼ tsp. Diamond Crystal or 2 tsp. Morton kosher salt, plus more
10 scallions, divided
3 garlic cloves
1½ cups (lightly packed) dill sprigs, divided
1½ cups (lightly packed) parsley leaves with tender stems, divided
Zest and juice of 1 lemon
1½ cups mayonnaise
1 cup sour cream
¼ cup extra-virgin olive oil; plus more for drizzling (optional)
1½ tsp. freshly ground pepper; plus more (optional)
Place 2 lb. small potatoes, preferably tricolored peewees, scrubbed, in a large pot and pour in water to cover by at least 2″. Add a generous pinch of kosher salt and set over high heat. Bring to a boil, then reduce heat to medium and simmer until fork-tender, 15–20 minutes. Drain potatoes in a colander and let sit until cool enough to handle.
Meanwhile, coarsely chop 8 scallions, 3 garlic cloves, 1 cup (lightly packed) dill sprigs, and 1 cup (lightly packed) parsley leaves with tender stems, and place in a blender. Add zest and juice of 1 lemon, 1½ cups mayonnaise, 1 cup sour cream, ¼ cup extra-virgin olive oil, 3¼ tsp. Diamond Crystal or 2 tsp. Morton kosher salt, and 1½ tsp. freshly ground pepper and blend on high speed until smooth, about 2 minutes. Pour dressing into a large bowl.
Cut potatoes in half lengthwise and add to dressing. Thinly slice remaining 2 scallions on a diagonal; finely chop remaining ½ cup (lightly packed) dill sprigs and remaining ½ cup (lightly packed) parsley leaves with tender stems. Transfer about ¼ cup scallion mixture to a small bowl and set aside for serving. Add remaining scallion mixture to potato salad and toss until potatoes are evenly coated in dressing and scallion mixture. Taste potato salad and add more salt if needed. Cover and chill at least 2 hours.
When ready to serve, top potato salad with reserved scallion mixture. Season with more pepper and drizzle with more oil if desired.
Do Ahead: Potato salad (without toppings) can be made 12 hours ahead. Keep chilled. Cover and chill reserved scallion mixture separately.