Description
A vibrant and healthy Roasted Potato Salad featuring golden roasted potatoes, fresh cucumber, green onions, and a tangy, creamy dressing with dill, parsley, and pistachios for added crunch. Perfect as a warm side dish or chilled for a refreshing salad, this recipe is easy to prepare and packed with delicious flavors.
Ingredients
Scale
Potatoes
- 1.5 pounds gold potatoes, quartered, skin-on
Vegetables & Herbs
- 1 cucumber, chopped
- 2 green onions, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
Nuts
- â…“ cup salted, shelled pistachios, chopped
Dressing
- ¼ cup mayonnaise (regular or vegan)
- 2 tablespoons brown mustard or Dijon mustard
- 3 garlic cloves, minced or grated
- 1 tablespoon fresh lemon juice
- 1 tablespoon maple syrup or agave syrup
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red chili flakes (optional)
Instructions
- Roast the Potatoes: Preheat your oven to 425°F (220°C). Place the quartered potatoes on a parchment-lined baking sheet. Drizzle them with olive oil, season with salt and pepper, then toss well to ensure even coating. Roast in the oven for 30 to 35 minutes, flipping the potatoes halfway through cooking, until they are golden brown and tender.
- Prepare the Dressing: While the potatoes are roasting, in a bowl whisk together the mayonnaise, brown or Dijon mustard, minced garlic, lemon juice, maple or agave syrup, salt, ground black pepper, and red chili flakes if using. Whisk until the dressing is smooth and well combined.
- Assemble the Salad: Once the potatoes are roasted, allow them to cool slightly. In a large mixing bowl, combine the warm potatoes, chopped cucumber, green onions, dill, parsley, and chopped pistachios. Pour the prepared dressing over the salad and gently toss everything together until all ingredients are evenly coated.
- Serve: Enjoy the roasted potato salad warm immediately for a comforting side, or refrigerate it for at least one hour to serve chilled as a refreshing salad option.
Notes
- You can use regular or vegan mayonnaise depending on your dietary preference.
- Optional red chili flakes add a mild heat; adjust or omit based on taste.
- For extra crunch, lightly toast the pistachios before adding to the salad.
- This salad can be prepared a few hours ahead and stored covered in the refrigerator.
- Leftovers keep well refrigerated for up to 2 days.
