Green Goddess Potato Salad

• For the Green Goddess Dressing
• 1 cup fresh parsley (stems and leaves okay)
• 1 cup spinach (stems and leaves okay)
• 1/2 to 1 cups fresh assorted herbs, depending on your tastes (see note above)
• 2 cloves of garlic, roughly chopped
• 2 tablespoons fresh lemon juice
• 2 tablespoons white wine vinegar
• Zest from one lemon
• 1 teaspoon Worcestershire Sauce
• 1/2 cup neutral oil (like grapeseed or sunflower oil)
• 1/2 cup scant, mayonnaise (preferably Duke's)
• Salt and pepper to taste
• For the Rest
• 3 pounds sturdy white or yellow potatoes (like Yukon Golds or Maine Potatoes)
• 2-3 radishes, finely diced (about 1/2 cup)
• 1/2 cup green onions, chopped
• 1 cup shelled pistachios, chopped and divided (3/4 cup for salad and 1/4 cup for garnish)
• Salt to taste
• Fresh herbs for garnish

1. To cook the potatoes: Wash potatoes thoroughly, Cut the potatoes into uniform bite sized pieces, about 1/2 inch, leaving the skin on. Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10-15 minutes, until the potatoes are just tender. Drain the potatoes in a colander. Rinse potatoes with cold water to stop cooking. Place drained potatoes in a large serving bowl. Cover and put in the fridge until completely cooled.
2. Meanwhile, Add herbs, spinach, garlic, lemon juice, white wine vinegar, lemon zest, Worcestershire sauce, and oil to a blender. Blend on high until a sauce forms and there are no visible leaves, about 1 minute. Add mayonnaise and blend until well incorporated, about 15 seconds. If the dressing is too thick, add 1 Tbsp. water at a time to thin it. You want it to be pourable and not so thick that it resists coating the potatoes. Taste and adjust salt/pepper as desired.
3. Once potatoes have cooled, add the radishes, green onions, and 3/4 cup pistachios to the bowl. Pour about 1 cup of the dressing over the potatoes and fold until potatoes are covered. Add more dressing, a little at a time, until potato salad is desired level of sauciness.
4. Chill for at least an hour.
5. When ready to serve, top with remaining 1/4 cup chopped pistachios and any garnish of chopped fresh herbs. Salt to taste.
6. For any leftover dressing, store in the fridge and use as a veggie dip or on a green salad. It's versatile and delicious!

dressing, fresh parsley, herbs, garlic, lemon juice, white wine vinegar, lemon, worcestershire sauce, neutral oil, mayonnaise, salt, sturdy white, radishes, green onions, pistachios, salt, fresh herbs

Taken from food52.com/recipes/77373-green-goddess-potato-salad (may not work)