Description
A hearty yet fresh roasted potato salad with crispy golden potatoes, crunchy pistachios, fresh herbs, and a creamy tangy dressing.
Ingredients
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
1/4 cup mayonnaise
2 tablespoons brown mustard or Dijon mustard
3 garlic cloves, minced or grated
1 tablespoon lemon juice
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 the oven to 425°F and line or grease a baking sheet.
- Spread the quartered potatoes on the baking sheet and roast for 35–40 minutes until golden brown and tender.
- In a large bowl, combine green onions, cucumber, pistachios, dill, and parsley. Mix lightly and set aside.
- In another bowl, whisk together mayonnaise, mustard, garlic, lemon juice, maple syrup, salt, black pepper, and chili flakes until smooth.
- Let the roasted potatoes cool slightly, then toss them with the dressing while still warm.
- Add the vegetable and herb mixture and gently mix until well combined.
- Serve warm or refrigerate for a chilled version.
Notes
Swap pistachios with almonds or walnuts for a different crunch.
Use yogurt instead of mayonnaise for a lighter dressing.
Add avocado or cherry tomatoes for extra freshness.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serve cold, at room temperature, or slightly warmed.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 319 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 10 mg
