The atbbq.com crew kick off the Red, White & Que series with a trip to Kan-Grow Farm in Wichita, Kansas where Chef Britt and Chef Tom make pickles with farmer Jimmy Vo, before returning to the patio where Chef Tom prepares one of his favorite BBQ side dishes, the grilled Green Goddess Potato Salad.
WHAT YOU’LL LOVE
- Charred, then covered-roasted potatoes: A 10-minute char over direct 500°F heat builds flavor, and the covered Dutch oven at 400°F then steams the fingerlings tender.
- Cooled before dicing and dressing: Chilling the roasted potatoes before cutting and tossing keeps them from turning mushy and keeps the dressing creamy.
- Fresh herb green goddess dressing: Parsley, baby dill, and tarragon blended into mayonnaise, sour cream, and Boursin make a bright, creamy coat.
- Quick dill pickles: Refrigerator pickles with garlic, coriander, and peppercorns are ready in about three hours, and their juice goes into the dressing.
Green Goddess Potato Salad
Tom Jackson
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
American
Servings
10
Prep Time
1 hour
Cook Time
5 hours 3 minutes
Calories
345
Treat your taste buds with this recipe for Chef Tom's Grilled Green Goddess Potato Salad! Drenched in a delightful blend of herbs and spices, each bite of this tantalizing BBQ side dish will have your mouth watering for more. Enjoy a delicious feast of fresh ingredients and flavors!
Ingredients
- 5 lb fingerling potatoes
-
Spray duck fat (or other vegetable oil)
-
Cattleman’s Grill California Tri-tip Seasoning
- 1/2 cup feta, crumbled
- 1/2 cup Jimmy's Dill Pickles (recipe below), diced
- 1/4 cup chives, minced
- 1 cup mayonnaise
- 1 cup sour cream
- 3/4 cup Boursin cheese
- 1 cup parsley leaves
- 1/2 cup baby dill, minced
- 2 tbsp tarragon leaves
- 2 tbsp pickle juice (from Jimmy's Dill Pickles)
- 1 tsp garlic, minced
-
Noble Saltworks Hickory Wood Smoked Salt
- Black pepper
- 2 quart water
- 2 quart white vinegar
- 1 cup pickling salt
- 1 cup white sugar
- 2 tsp coriander seeds
-
2 tsp mixed peppercorns
- 3 bay leaves
- 8 medium cucumbers, sliced 1/4” rounds
- 1 cup dill fronds
- 3/4 cup garlic cloves, crushed
For the Green Goddess Dressing:
For Jimmy's Dill Pickles:
Directions
- To make Jimmy's Dill Pickles, combine the water, vinegar, salt, sugar, coriander, peppercorns and bay leaves in a pot. Bring to a simmer and stir just until the salt and sugar are dissolved, about 3 minutes.
- Divide the sliced cucumbers, dill fronds and garlic evenly amongst glass jars. Pour the hot liquid over the cucumbers and distribute the seeds/leaves amongst the jars, as well.
- Cover the jars with lids and transfer to the refrigerator. The pickles will be ready in as little as three hours, but are better left overnight.
Preheat your Kamado Joe Classic III Ceramic Grill to 500ºF set up for direct grilling.
Place the fingerling potatoes on the grill and cook until charred on both sides, about 10 minutes. Remove from the grill and transfer to a Lodge 7 Quart Dutch Oven. Close down the airflow and stabilize the temperature around 400ºF.
Coat the potatoes in the spray duck fat. Season with Cattleman’s Grill California Tri-tip Seasoning. Toss to coat. Cover with a lid. Place in the grill.
- Continue cooking until the potatoes are tender, about 20-30 minutes. Remove from the grill. Transfer the potatoes to a shallow pan and cool in the refrigerator. Dice into bite sized pieces.
- To make the dressing, combine all ingredients in a blender or food processor and process until creamy and smooth.
- Toss the potatoes with the dressing and the remaining ingredients. Serve cool.
Recipe Note
Recipe FAQ
Why char the potatoes first and then roast them in a covered Dutch oven?
Ten minutes over direct 500°F heat chars the outsides for smoky flavor. Moving them to a covered Dutch oven at about 400°F then steams them until the insides turn tender, which takes another 20-30 minutes.
Why cool the potatoes before dicing and dressing them?
Hot potatoes are fragile and fall apart when cut. They would also warm the dressing and make it thin and greasy. Cooling them in the refrigerator first keeps the pieces intact and the dressing creamy.
Why add Boursin cheese to the dressing?
Boursin is a soft, garlic-and-herb cheese, so it thickens the dressing and adds savory herb flavor in one ingredient, on top of the fresh parsley, dill, and tarragon.
Why add pickle juice to the dressing?
Two tablespoons of the pickle brine add acidity and a tangy, dill flavor that brightens the creamy base.
How do the quick dill pickles work?
Hot vinegar brine is poured over sliced cucumbers, dill, and garlic in jars, which then go straight into the refrigerator. They're ready in about three hours but taste better overnight. These are refrigerator pickles, not canned, so they must stay refrigerated.
How long can the potato salad sit out?
Because the dressing contains mayonnaise, sour cream, and soft cheese, keep the salad chilled until serving. Don't leave it out for more than 2 hours, or more than 1 hour when the temperature is above 90°F.
How long does the potato salad keep?
Refrigerated in an airtight container, it keeps for about 3-4 days.
Can I make it ahead?
Yes. The potatoes can be roasted and chilled a day ahead, and the dressing can be blended separately and stored in the refrigerator. Toss them together shortly before serving.
How indoor-friendly is this recipe?
5 out of 5. A hot cast iron skillet or broiler can char the potatoes, a 400°F oven roasts them the same way, and the dressing and pickles are stovetop and blender work.
Recipe Highlights
Char, then covered roast: Builds smoky flavor and tender centers.
Cooled potatoes: Keep their shape and the dressing creamy.
Fresh herb dressing: Combines parsley, dill, tarragon, and Boursin.
Quick dill pickles: Add tang in about three hours.
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Nutrition
Nutrition
- Nutrition Serving Size
- 11.6 oz
- per serving
- Calories
- 345
- Carbs
- 44 grams
- Protein
- 8 grams
- Fat
- 16 grams
- Sodium
- 423 milligrams
