Everyone loves potato salad but sometimes the traditional mayonnaise dressing is a bit stodgy. This dressing is lighter and tastier.
Cook the potatoes in boiling salted water until tender. Be careful not to overcook.
Meanwhile, blitz the pistachio nuts in a food processor to a smooth butter. This might take longer than you think; just keep processing until creamy. (You will have more butter than necessary for the dressing, but use the excess in another recipe or spread on hot toast.)
In a small bowl, whisk
While the potatoes are still warm, gently toss with the pistachio dressing and the basil leaves. Serve warm.
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