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Green Goddess Potato Salad

This Potato Salad recipe combines sweet, salty, bitter, and sour. It’s a perfect summer salad to enjoy by itself or as a side dish. It has a very exciting texture thanks to the crunch of fresh thinly sliced vegetables and the softness of boiled potatoes. It’s finished with a smooth and packed with flavor rocket dressing. You have to try it for yourself! 👌

🍽 Serves 3-4

🕘 30-35 minutes


  • 5-6 medium potatoes (I like to use a red variety for this recipe)

  • A big handful of mixed lettuce/mesclun

  • 1 medium apple, thinly sliced (a sweet variety, e.g. Gala Apples)

  • 1 red onion thinly sliced

  • 3 medium radishes (thinly sliced)

  • ½ cup of sliced almonds (roasted)

Rocket (arugula) dressing:

  • 2 cups of rocket (arugula)

  • ½ cup of basil

  • 2 cloves of garlic

  • 2 Tbsp hemp oil

  • 2 Tbsp lemon juice

  • 2 Tbsp nutritional yeast

  • ¼ cup of water

  • Salt and ground black pepper to taste


  1. Prepare the potatoes: wash and scrub if needed and cut them into approx. 1-2 cm pieces and cook in salty water until tender. Add a little bit of extra salt to the water. The potatoes are the salty element of this dish.

  2. In the meantime, thinly slice the radish, red onion, and apple.

  3. Roast the almonds in a dry frying pan.

  4. Let the potatoes cool down and, in the meantime, make the dressing: In a food processor/blender, place all the ingredients and blend until smooth.

  5. In a large bowl, place the potatoes, a mix of lettuce, radish, apple and red onion. Pour the dressing and mix well until fully combined.

  6. Serve chilled.

  7. Enjoy! 💚


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