I love serving this potato salad to people who are sceptical about healthy eating; even if I might initially claim that the suspiciously green ‘mayonnaise’ is aioli to the more doubtful individuals. Anyway, regardless whether I end up blabbing that the dressing is actually vegan, made out of pistachios rather than raw eggs, there are always clean plates and requests for the recipe. Mint is often the classic pairing with new potatoes, but tarragon is even better here. I often chuck some other vegetables into my potato salads – the example in the picture above has slivers of raw fennel, red onion and lightly steamed asparagus.
The amount given for the pistachio mayonnaise will make more than you need for a kilogram of potatoes. Apart from always finding a use for leftovers, it is easier for your food processor to deal with relatively large amounts of nuts: it’ll be pulverizing them for about 10 minutes, so cut it some slack! I use a standard sized Magimix and find that the bowl is on the large side for anything less than 100g of nuts. Any spare dressing is amazing slathered on baked mushrooms, mixed with a little more liquid and drizzled on a salad or roast veg or – my favourite – mixed up with kale or cavalo nero.
Ingredients (serves 6 plus)
1kg baby new potatoes
Tarragon (fresh) – I use a 25g bag
100g pistachios (use the raw, ready shelled variety for ease)
2-3 garlic cloves
Pinch of salt
125-140 ml olive oil
1 tbsp apple cider vinegar
Juice of 2 limes/lemons
- Scrub and halve any of the larger potatoes to ensure that they are all roughly the same size. Boil or steam according to the packet instructions until they are soft and yielding. Leave to one side in a colander to cool.
- Throw the pistachios into the food processor and get blending. The nuts will turn to powder and then slowly start releasing their oils and turning ‘pasty’. Stop the food processor from time to time to push the mixture back down the sides with a spatula. It takes my machine about 4-5 minutes to transform the nuts into a stiff paste.
- Now drop in the peeled garlic cloves and a pinch of salt. Blend again for a minute or so before adding the apple cider vinegar and then the lime/lemon juice whilst the blade is still going. Finally slowly pour in the olive oil until the pistachio mayonnaise reaches your desired consistency.
- Stir into the potatoes along with the finely chopped tarragon leaves before serving.
I have linked up to May’s No Croutons Required blog challenge run by Tinned Tomatoes and Lisa’s Kitchen (hosted by Lisa’s Kitchen this month).