Green Goddess Potato Salad

Necessity is the mother of invention, right? Well this recipe came out of necessity. The necessity was to use these potatoes up before they went bad. See, I have a problem. I buy things at the grocery store on a whim. A whim that perhaps I just might be able to use them in something. Don't get me wrong, I definitely have my consistent buys that I buy every time I'm there. But a lot of times I get home, and I find myself unpacking things that I probably didn't really need to begin with [adding this to the list of things I need to work on]. I'm a sucker...an advertisers dream. You put it in attractive packaging or on sale, and boom! I gotta have it.

Recently I bought these red-skinned potatoes at my fave, Wegmans. I was intrigued by them because they were fresh potatoes in a "steam-ready" bag. You see, potatoes are really my one and only nemesis when it comes to cooking [notice I didn't mention baking...another tale entirely!]. Trying to cook potatoes has been known to bring me to tears, four letter words and all out tantrums. My husband can attest. I am usually a very happy cook-- in fact the kitchen is where I find my calm + peace. But cooking potatoes...nope, not happening. For some reason I could never get them to cook evenly. Dinner would be delayed and we would end up with either an over-cooked potato or some sort of a half mushy/ half rock substance. SO! When I saw these handy-dandy "steam-ready" potatoes---I was done. Hook, line, and sinker! And they are fabulous! Perfectly cooked potatoes, right out of the microwave in about 7 minutes! Yaaaay! I've conquered my Everest. You may now roll your eyes together in the pathetic-ness of it all...but I am thrilled!! :)

Green Goddess Potato Salad

• 24 oz of red potatoes, cooked-cooled-and quartered
• 2 tbsp pesto
• 3 tbsp mayo {olive oil based}
• 2 tbsp apple cider vinegar
• 1 tbsp garlic, minced
• s + p to taste
• 1 small onion, chopped
• 1-2 tbsp fresh parsley, minced 
• 2 cups celery, chopped 

1. Cook potatoes until soft and tender. Let chill in the refrigerator for about 30 minutes, or until cool all the way through.
2. Meanwhile, in a food processor blend; mayo, vinegar, garlic, pesto, onions and s + p.
3. Cut cooled potatoes and toss them in a large bowl with chopped celery. Cover with pesto dressing and parsley. Mix well [be careful not to mush the potatoes too much!].

seriously the best potato salad I've ever made! that green-goddess dressing is lick-the-bowl good.

try it. it's gonna be a gorgeous weekend for some outdoorsy-summery grilling + potato salad-esque foods!