Roasted Potato Salad
Looking for a vibrant and satisfying side dish? This Roasted Potato Salad Recipe is the answer! Bursting with flavors from tender roasted potatoes, fresh herbs, and crunchy pistachios, it’s perfect for weeknight dinners or family gatherings. Whether served warm or chilled, this salad is versatile enough to complement any meal. With its creamy dressing and delightful textures, it’s sure to become a favorite in your home. Dive into this delicious recipe and impress your guests!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1.5 pounds gold potatoes (quartered, skin-on)
- 2 green onions (chopped)
- 1 cucumber (chopped)
- â…“ cup salted shelled pistachios (chopped)
- 2 tablespoons fresh dill (chopped)
- 2 tablespoons fresh parsley (chopped)
- ÂĽ cup mayonnaise (regular or vegan)
- 2 tablespoons brown mustard
- 3 garlic cloves (minced)
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- ½ teaspoon salt
- ÂĽ teaspoon ground black pepper
- Optional: ÂĽ teaspoon red chili flakes
Instructions
- Preheat your oven to 425°F.
- Place quartered potatoes on a greased or parchment-lined baking sheet. Roast for 35-40 minutes until golden and tender, flipping halfway through.
- In a large bowl, combine green onions, cucumber, pistachios, dill, and parsley.
- In another bowl, whisk together mayonnaise, mustard, garlic, lemon juice, maple syrup, salt, pepper, and optional chili flakes.
- Toss warm roasted potatoes with the dressing first; then gently mix in the chopped vegetables.
- Serve warm or chill in the refrigerator before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 235
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg