Description
This vibrant Roasted Potato Salad Recipe combines the hearty goodness of perfectly roasted potatoes with a medley of fresh herbs and crunchy pistachios. Whether served warm or chilled, this salad is versatile enough for picnics, barbecues, or as a delightful side dish at any meal. The homemade dressing elevates the flavors, making each bite a burst of deliciousness.
Ingredients
Scale
- 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
- 2 tablespoons brown mustard
- 3 garlic cloves (minced)
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F.
- Place quartered potatoes on a baking sheet and roast for about 35-40 minutes until golden brown and tender.
- While the potatoes roast, combine green onions, cucumber, pistachios, dill, and parsley in a large mixing bowl.
- In another bowl, whisk together mayonnaise, mustard, garlic, lemon juice, maple syrup, salt, and pepper until smooth.
- Once the potatoes are cool enough to handle, toss them with the dressing in the mixing bowl.
- Add the chopped veggies and mix gently until well combined.
- Serve immediately while warm or chill in the refrigerator for a refreshing cold salad.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 330
- Sugar: 4g
- Sodium: 440mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg