Green goddess dip from

  • 1/2 cgreen-goddess-11-475x338up fresh dill
  • 1/2 cup fresh parsley
  • 1/2 cup fresh basil
  • 1/2 cup Greek yogurt
  • 1/2 cup sour cream
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup mayonnaise
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cloves garlic, roughly chopped
  • 2 scallions, chopped
  • Kosher salt and freshly ground pepper, to taste
  1. Place dill, parsley, basil, garlic, scallions, lemon juice and salt in food processor and pulse until finely ground.
  2. While pulsing, slowly drizzle in olive oil and blend until mixture is smooth.
  3. Fold in Greek yogurt, sour cream and mayonnaise, then taste and adjust seasoning, if necessary.
  4. Transfer to a bowl and refrigerate at least 30 minutes before serving.
  5. Serve with chips or vegetables, or use as an aioli and spread on sandwiches or wraps.
  6. adapted from the NY Times


Dill potato Salad – Food 52

I wanted a new potato salad recipe and found this one! We loved it! I’m sure all you folks who don’t like sugar in this type of recipe could leave it out for sure! We really enjoyed it! Phtllis Keating









Author Notes: An aging English artist made a salad like this for me one hot summer day, as an unfiltered Camel hung from his lip… The flavor of the salad made me forgive the cigarette. The combination seemed unlikely, but it is now my favorite picnic salad: bright with vinegar, crunchy with dill and green onions, soft and creamy from the potatoes, with a hint of the fish and chip shop! Apply the dressing while the potatoes are hot: it is important that they absorb the oil and vinegar. (less) – Marie Viljoen

2 pounds small red -skinned potatoes, halved
1/4 cup good cider vinegar
1 teaspoon salt
1 teaspoon sugar
copious amounts of black pepper
1/3 cup EV olive oil
1 bunch scallions, cleaned and chopped (greens, too)
1 bunch fresh dill, chopped (yield = 3/4 cup)

Cook the potatoes in boiling water to which you’ve added some salt. While they are cooking thoroughly whisk together the vinegar, salt, sugar, pepper and oil. Drain potatoes when just-cooked. In a large bowl add the dressing to the hot potatoes and stir gently. Add the dill and scallions and mix well.I use my hands in order not to break the potatoes too much. Lick your fingers. The salad is very good warm, and equally good cold, later. Serves 4