We all need a delicious, hearty, and satisfying potato salad recipe, especially during the BBQ season. Since Labor Day is around the corner, I want to show you how to make my Warm and Creamy Potato Salad with Pistachio Pesto. This recipe promises you the creaminess of a regular potato salad but minus the mayonnaise.

Yes, I know Pistachio Pesto is a little untraditional but I personally think pistachios bring in big flavors. Their texture is smooth and earthy, yet mild. They are a big part of middle-eastern and Indian cooking. When this delicious pesto is drizzled over warm roasted potatoes, your taste buds will be having a party in your mouth! You can learn more about Pistachios here.

How to make warm and creamy potato salad?

For this recipe, I am using baby potatoes as they cook much faster and you don’t have to peel or cut them. They are perfect for achieving the creamy flavor. I toss them in olive oil and crack some sea salt and roast them in the oven. To prepare the pistachio pesto, I use lightly salted pistachios and plenty of fresh basil, garlic, freshly ground black pepper, and cheese. I am opting to use Pecorino cheese in this recipe over the traditionally used Parmesan cheese as it is mild in flavor. Vegans can substitute with Vegan cheese.

To add a burst of flavor and texture, I am using petite green peas. For variation of this salad, you can use the following ingredients:

• Boiled Eggs
• Bacon
• Ham
• Edamame
• Corn
• Salted pickles
• Poached chicken

What kind of potatoes should I use for potato salads?

The world of potatoes is a little tricky. In my experience, Yukon Gold and Red potatoes are the best options for any potato salad recipe. They hold on to their shape and do not break when you chop or toss them. You can learn more different types of potatoes here.

What kind of pistachios am I using for the warm and creamy potato salad with pistachio pesto?

I am using the lightly salted pistachios that I picked up from Giant Grocery Store. These pistachios were not shelled, but it took me less than 10 minutes to do that. You can buy the shelled ones from Trader Joes or from any Indian Grocery Store. You can check out my post on all the Online Indian Grocery Stores.

Can I make the pesto without pistachios?

If you don’t like pistachios or are allergic to them, you can omit them from the recipe. You can also use walnuts or pine nuts.

Can you reheat the warm potato salad?

For the best taste, you should try and eat it right away as the potatoes are super crunchy. If you have any leftovers, you can reheat your salad, but the potatoes will be a little soft but still taste delicious.

Ways to use Pistachio Pesto:

• Any kind of pasta and gnocchi
• As a dip for crackers or bread
• The base for any pizza
• Marinade for chicken, fish or any meat
• Mix it in with your mixture for meatballs
• Pesto Rice
• Salad dressing

What other types of dressings can I use to make this salad?

You can use so many different types of dressings for this salad, but I am recommending some options below:

• Options using Mayonnaise:
• 1/2 cup of mayonnaise and 1/2 cup of freshly chopped dill
• 1/2 cup of mayonnaise with 3 tablespoons of Dijon mustard
• Options using Greek Yogurt
• 1/2 cup of low-fat Greek yogurt with the juice of 1 lemon juice
• 1/2 cup of low-fat Greek yogurt mixed with 3 tablespoons of cider vinegar
• I am also linking some of my favorite store-bought dressings below under “Recommended Products”

How long can I store the Pistachio Pesto for?

It is good in the fridge for up to 3 days

What can I eat with the warm potato salad with pistachio pesto?

This salad makes a perfect side to your BBQ table. I am sharing some of favorite recipes for the BBQ season below:

• Tandoori Chicken
• Seekh Kebabs
• Malai Kebabs
• Dahi Kebabs
• Kathal Biryani

You can also feel free to check out my extensive post on 15+ Easy July 4th recipes to get more ideas and inspiration for your Labor Day menu.