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)

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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