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Herbed Potato Salad with Bacon

Linda surreptitiously tears recipes from magazines when she is waiting at places, reading. I believe this winner came from the salon while waiting on a manicure. Hope Robin doesn’t see this! But this different take on potato salad was well worth it. And sure, you can buy green goddess dressing, but the freshly made sure was good.

Serves 6 to 8


3 large eggs
2 pounds assorted fingerling potatoes, halved lengthwise
Kosher salt
6 slices thick-cut bacon, chopped
4 scallions, thinly sliced
2 stalks celery, sliced
1 cup green goddess dressing
freshly ground pepper


Place eggs in medium saucepan and cover with cold water by about 1-inch. Bring to a boil, reduce heat to low and simmer for about 10 minutes. Drain the eggs, run cold water over them, peel and coarse chop. In the meantime, boil the potatoes in water over medium heat that has been generously salted. Cook until just tender, about 12 minutes. Cook the chopped bacon over medium-high heat until browned and crisp, about 7 minutes. Drain and cut into pieces. Alternatively, you can cook the whole bacon strips in a microwave and then cut into pieces. Combine all ingredients, add the dressing to coat and toss. Season with salt and pepper.

Green Goddess Dressing

Makes 1 1/2 cups

1/2 cup mayonnaise
1/2 cup sour cream
1/3 cup chopped parsley
1/3 cup chopped chives
1 1/8 tablespoons chopped tarragon
2 anchovy fillets, cut into pieces
1 garlic clove, minced
1 tablespoon capers
juice of 1 lemon
1/2 teaspoon kosher salt
few grinds of pepper

Puree all ingredients in food processor until smooth. Add a little milk if too thick.