Description
This Roasted Potato Salad Recipe is a delightful twist on the classic potato salad, featuring tender golden potatoes tossed with a medley of fresh herbs, crunchy pistachios, and a tangy homemade dressing. It’s a perfect side dish for any occasion!
Ingredients
Units
Scale
Potato Salad
- 1.5 pounds gold potatoes, quartered, skin-on
- 2 green onions, chopped
- 1 cucumber, chopped
- 1/3 cup salted shelled pistachios, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
Homemade Dressing
- 1/4 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
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red chili flakes (optional)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roast Potatoes: In a bowl, toss the quartered potatoes with olive oil, salt, and pepper. Spread them on the baking sheet and roast for about 30-35 minutes until golden and tender.
- Make Dressing: In a separate bowl, whisk together the mayonnaise, mustard, garlic, lemon juice, maple syrup, salt, pepper, and chili flakes.
- Assemble Salad: In a large mixing bowl, combine the roasted potatoes, green onions, cucumber, pistachios, dill, parsley, and the homemade dressing. Gently toss to coat everything evenly.
- Chill and Serve: Refrigerate the potato salad for at least 30 minutes before serving to allow the flavors to meld. Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 285 kcal
- Sugar: 5g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg
