- A combination of mayonnaise and Greek yogurt creates a creamy, full-bodied base with just enough tang to balance the richness, giving the dressing both depth and a refreshing lift.
- Multiple types of fresh green herbs give the salad its signature vibrant color and layered, herbaceous flavor.
- Starting the potatoes in cold, heavily salted water allows them to cook evenly and absorb seasoning from the inside out. This method prevents the outsides from falling apart before the centers are tender.
It’s not often a mayonnaise-based dressing is described as “refreshing,” but green goddess dressing forever changed the game. Despite its modern popularity at both restaurants and fast-casual spots, the original recipe was created in 1923 by chef Philip Roemer at San Francisco’s Palace Hotel. Roemer developed the dressing as a tribute to British actor George Arliss, who was staying at the hotel while performing in the play The Green Goddess.
The overall structure of the dressing was inspired by sauce verte, a classic French sauce traditionally made with soft green herbs such as parsley, mint, and tarragon. While sauce verte is typically served with fish or spooned over roast chicken, Roemer leaned into a creamy dressing designed for chilled, composed salads. He did this by blending mayonnaise with tarragon, chives, parsley, anchovies, and vinegar to create a vivid green dressing that was both rich and tangy. Today, green goddess dressing is a West Coast staple.
This summertime potato salad nods to the wonder dressing with a few upgrades that make it a picnic-perfect side dish. The traditional mayonnaise base is balanced with Greek-style yogurt, adding a subtle tang that cuts through the richness. A mix of textures —from tender baby red potatoes to crisp celery and radishes — keeps each bite interesting, while pepperoncini rings scattered throughout bring extra zip. Whether you’re hosting a backyard barbecue or just need a creamy, cooling side on a sweltering day, this vibrant salad delivers. Pair it with classics like burgers, hot dogs, or smoked ribs for a fresh, flavorful contrast that steals the show.
What kind of potatoes should you use for potato salad?
The ideal texture of a potato salad is creamy yet structured — you want tender pieces of potato that still have some bite to them and that can also bear the weight of the dressing. For potato salad, choose waxy or all-purpose potatoes such as baby red, Yukon Gold, or fingerlings. These varieties are lower in starch and higher in moisture, helping them stay intact and tender after boiling. Their naturally smooth, creamy flesh and thin skins make them ideal for salads where you want defined pieces that hold dressing without turning mushy.
You’ll want to avoid starchy potatoes like russets, which absorb too much water and tend to break down easily. Russets are fantastic for a bowl of creamy mashed potatoes, but will leave your potato salad a mushy mess.
Can you substitute sour cream for Greek yogurt?
In general, you can substitute sour cream for Greek yogurt in a 1:1 ratio, but the result won’t exactly be the same. Sour cream is richer than Greek yogurt, but doesn’t have as sharp of a tang. For this recipe, swapping in the sour cream for the Greek yogurt will result in a slightly heavier green goddess dressing with a more mild tangy flavor.
Notes from the Food & Wine Test Kitchen
- Gently stir the potato salad to keep the potato pieces intact and maintain their texture.
- This recipe uses anchovy fillets to add umami to the dressing. Substitute fish sauce for a similar briny flavor, or use white miso for a vegetarian option.
- If you’re short on time, you can skip the hard-boiled eggs or buy pre-cooked ones from the grocery store.
This recipe was developed by Julia Levy; the text was written by Andee Gosnell
