Warm Potato Salad with Pistachio Butter Dressing


Preparation info

  • Difficulty


  • Serves:


    as a side

Appears in

Easy Vegan

Easy Vegan

By Sue Quinn

Published 2015

  • About

Everyone loves potato salad but sometimes the traditional mayonnaise dressing is a bit stodgy. This dressing is lighter and tastier.

PREPARATION: 20 minutes
COOKING: 15 minutes


  • 800 g (1 lb 12 oz) charlotte or other all-purpose potatoes, halved
  • fine sea salt
  • 100 g ( oz) shelled pistachio nuts
  • 1 garlic clove, finely chopped
  • 3 tablespoons vegetable oil
  • 3 tablespoons lemon juice
  • sea salt flakes
  • freshly ground black pepper
  • 1 handful basil leaves, torn


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 2 tablespoons of the pistachio butter with the garlic, oil, lemon juice and salt and pepper. Taste and adjust the seasoning or lemon juice.

While the potatoes are still warm, gently toss with the pistachio dressing and the basil leaves. Serve warm.