3 lbs mini-Yukon gold or red potatoes- skins left on and quartered
For the dressing:
1 cup raw spinach
2 cloves fresh garlic
1 lemon, zested and juiced
1 bunch parsley torn into 2” sections; stems are okay, just cut off the bottom inch
½ cup fresh basil leaves
1 bunch scallions or chives, whichever you prefer
1Tbsp white wine vinegar
½ cup mayo
½ cup light olive oil
Start by filling a large pot with water, add 1-2 Tbsp of salt and bring to a boil.
Wash and cut the potatoes. If you are prepping ahead, keep the cut potatoes submerged in water to prevent browning.
Add the potatoes to the boiling water and cook until soft but not mushy, about 10-12 minutes. Once the potatoes are cooked, strain immediately and rinse with cold water. Set aside or uncovered in the fridge until they are cold, about an hour at most.
While the potatoes are cooling, slice the radishes and chop the pistachios if needed. Set aside.
In the bowl of a food processor or blender, add in the spinach, parsley, lemon, garlic, basil, scallions or chives, white wine vinegar, and mayo.
Blend on high for about 10 seconds before slowly adding the oil, then blend for another 15-20 seconds until the dressing forms. Give it a taste and salt and pepper as needed.
Add to the cooled potatoes with the radishes and ¾ cup pistachios.
Mix well, then chill covered in the fridge for 1 hour or overnight. Mix again before serving.
Serve cold, topped with the remaining ¼ cup of chopped pistachios, enjoy!