Herby Green Goddess Potato Salad

Tossed in a verdant sauce that recalls green goddess dressing, this striking herby spin on potato salad will have long-time skeptics reconsidering their stance. 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. It’ll be easy to pop it in your summer picnic bag, getting better along the way. Finishing the dish with even more herbs and olive oil is completely optional but gives it that extra bit of goddess glow.

Cook’s Note: 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 spuds soak it up as the dish sits.