Why You’ll Love This Recipe
This roasted potato salad is a delicious twist on the classic. The roasting of the potatoes brings out their natural sweetness and adds a crispy texture, which pairs wonderfully with the tangy mustard dressing. The fresh herbs like dill and parsley, combined with the crunch of pistachios, add layers of flavor and texture. It’s an easy dish that can be served warm or cold, making it versatile for picnics, barbecues, or a comforting side to any meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Potato Salad:
- 1.5 pounds gold potatoes, quartered (skin-on)
- 2 green onions, chopped
- 1 cucumber, chopped
- ⅓ cup salted shelled pistachios, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
For the Homemade Dressing:
- ¼ cup mayonnaise (regular or vegan)
- 2 tablespoons brown mustard or Dijon mustard
- 3 garlic cloves, minced or grated
- 1 tablespoon lemon juice (fresh or bottled)
- 1 tablespoon maple syrup or agave syrup
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red chili flakes (optional)
Directions
- Roast the Potatoes: Preheat your oven to 425°F (220°C). Place the quartered potatoes on a greased or parchment paper-lined baking sheet. Roast for 35–40 minutes, or until golden brown and tender on the inside.
- Prepare the Salad Ingredients: While the potatoes are roasting, combine the chopped green onions, cucumber, pistachios, dill, and parsley in a large mixing bowl. Stir everything together and set aside.
- Make the Dressing: In a separate bowl, whisk together the mayonnaise, mustard, garlic, lemon juice, maple syrup (or agave syrup), salt, pepper, and red chili flakes (if using) until smooth.
- Assemble the Salad: Once the potatoes are done, let them cool for a few minutes. Toss the warm potatoes with the prepared dressing. Then, pour the chopped veggies over the salad and gently mix until everything is well combined.
- Serve: You can serve the potato salad immediately while it’s warm, or chill it in the refrigerator for a cold version. Either way, it’s delicious!
Servings and Timing
- Servings: 4 servings
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Variations
- Potato Varieties: This recipe works with any type of potato. You can use russet, red, or fingerling potatoes if you prefer. Leave the skins on for extra texture, or peel them for a smoother salad.
- Nuts: If you’re not a fan of pistachios, you can swap them for roasted almonds, walnuts, or sunflower seeds for crunch.
- Dressing Adjustments: You can swap the maple syrup with honey for a slightly different sweetness or add a bit of dijon mustard for extra tang.
- Herb Variations: Feel free to swap the fresh dill with fresh thyme or tarragon for a unique twist.
Storage/Reheating
- Storage: Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld as it sits.
- Reheating: If you prefer to serve it warm again, gently warm the potato salad in the microwave, or in a covered pan on the stovetop, adding a little extra dressing if necessary.
FAQs
Can I make this salad ahead of time?
Yes, this salad is perfect for making ahead. You can roast the potatoes and prepare the dressing in advance, then assemble the salad just before serving.
Can I use a different type of mustard?
Yes! Brown mustard or Dijon are both great choices, but feel free to experiment with other types, like yellow mustard, for a different flavor.
What if I don’t have pistachios?
You can replace the pistachios with any other type of nut you like, such as almonds, walnuts, or pecans, or you could use seeds like sunflower seeds for a nut-free option.
Can I use store-bought dressing instead?
You can use store-bought dressing, but the homemade version in this recipe adds a personal touch and extra flavor that really makes the salad stand out.
Is this salad vegan?
Yes, if you use vegan mayo, this recipe is fully vegan.
Conclusion
This Roasted Potato Salad is a fresh and exciting twist on the classic potato salad. With roasted potatoes, vibrant veggies, and a creamy dressing, it’s the perfect side dish for any meal. Whether you serve it warm or chilled, this flavorful salad is sure to impress your family and guests. Enjoy!
Roasted Potato Salad
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
Description
This Roasted Potato Salad features crispy roasted potatoes, fresh vegetables, and a tangy homemade dressing with a touch of sweetness. Topped with crunchy pistachios and fresh herbs, it’s a versatile and flavorful side dish, perfect for any meal or gathering.
Ingredients
1.5 pounds gold potatoes, quartered (skin-on)
2 green onions, chopped
1 cucumber, chopped
⅓ cup salted shelled pistachios, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
¼ cup mayonnaise (regular or vegan)
2 tablespoons brown mustard or Dijon mustard
3 garlic cloves, minced or grated
1 tablespoon lemon juice (fresh or bottled)
1 tablespoon maple syrup or agave syrup
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon red chili flakes (optional)
Instructions
- Preheat your oven to 425°F (220°C). Place the quartered potatoes on a greased or parchment paper-lined baking sheet. Roast for 35–40 minutes, or until golden brown and tender on the inside.
- While the potatoes are roasting, combine the chopped green onions, cucumber, pistachios, dill, and parsley in a large mixing bowl. Stir everything together and set aside.
- In a separate bowl, whisk together the mayonnaise, mustard, garlic, lemon juice, maple syrup (or agave syrup), salt, pepper, and red chili flakes (if using) until smooth.
- Once the potatoes are done, let them cool for a few minutes. Toss the warm potatoes with the prepared dressing. Then, pour the chopped veggies over the salad and gently mix until everything is well combined.
- Serve the salad immediately while it’s warm, or chill it in the refrigerator for a cold version.
Notes
- For extra flavor, you can use yellow or red potatoes instead of gold potatoes.
If you’re not a fan of pistachios, substitute with roasted almonds, walnuts, or sunflower seeds for crunch.
Add fresh herbs like thyme or tarragon instead of dill for a unique twist.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 360mg
- Fat: 13g
- Saturated Fat: 1g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
