Green Goddess Potato Salad Image

Green Goddess Potato Salad

Struggle Meals - "Summer BBQ"

Prep Time
Cook Time


  • 2 pounds red potatoes
  • 1 pound green beans
  • 1/2 cup sour cream
  • 3 mayonnaise packets (or 3 tablespoons)
  • 1 dijon mustard packet (or 1 teaspoon)
  • 1 cup fresh parsley leaves, minced
  • 3 tablespoons fresh chives, minced
  • 3 tablespoons fresh basil, chopped
  • 1 lemon, zested and juiced
  • 1 garlic clove, minced
  • 2 anchovy filets
  • 3 stalks celery, diced
  • 2 scallions, thinly sliced
  • Kosher salt


  1. Wash and scrub the potatoes thoroughly. Leaving the skins on, cut the potatoes into roughly 3/4 inch cubes.
  2. Prep the green beans by removing the stems.
  3. Bring a large pot of water to boil and season with salt. Add the green beans and cook for 2-3 minutes until they turn bright green and still have a good crunch.
  4. Remove the green beans to a bowl of ice water just until they have cooled. If you don’t have ice on hand, spread the beans in an even layer on a sheet tray until they are cool. Once cooled, chop the green beans into 1-2 inch pieces.
  5. Using the same pot of water, bring the potatoes to a boil. Cook until tender, 10-12 minutes.
  6. Remove the potatoes from the water and set aside to cool.
  7. In a medium bowl, add the sour cream, mayonnaise, dijon mustard, parsley, chives, basil, lemon zest and juice, garlic and anchovies. Use an immersion blender to blend until smooth.
  8. Add the potatoes, green beans, celery and scallions to a large bowl. Toss with dressing to coat. Salt and pepper to taste. Serve immediately or refrigerate until ready to use.