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1
To cook the potatoes: Wash potatoes thoroughly, Cut the potatoes into uniform bite sized pieces, about 1/2 inch, leaving the skin on. Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10-15 minutes, until the potatoes are just tender. Drain the potatoes in a colander. Rinse potatoes with cold water to stop cooking. Place drained potatoes in a large serving bowl. Cover and put in the fridge until completely cooled.
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2
Meanwhile, Add herbs, spinach, garlic, lemon juice, white wine vinegar, lemon zest, Worcestershire sauce, and oil to a blender. Blend on high until a sauce forms and there are no visible leaves, about 1 minute. Add mayonnaise and blend until well incorporated, about 15 seconds. If the dressing is too thick, add 1 Tbsp. water at a time to thin it. You want it to be pourable and not so thick that it resists coating the potatoes. Taste and adjust salt/pepper as desired.
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3
Once potatoes have cooled, add the radishes, green onions, and 3/4 cup pistachios to the bowl. Pour about 1 cup of the dressing over the potatoes and fold until potatoes are covered. Add more dressing, a little at a time, until potato salad is desired level of sauciness.
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4
Chill for at least an hour.
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5
When ready to serve, top with remaining 1/4 cup chopped pistachios and any garnish of chopped fresh herbs. Salt to taste.
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6
For any leftover dressing, store in the fridge and use as a veggie dip or on a green salad. It's versatile and delicious!
