Description
This Roasted Potato Salad recipe is a flavorful twist on the classic dish. Tender gold potatoes are roasted to perfection and mixed with crunchy cucumbers, green onions, and a zesty homemade dressing. Topped with pistachios and fresh herbs, this salad is a delightful 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 the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the potatoes: In a large bowl, toss the quartered gold potatoes with olive oil, salt, and pepper. Spread them out on the baking sheet in a single layer.
- Roast the potatoes: Roast the potatoes for about 30-40 minutes or until they are golden brown and fork-tender.
- Make the dressing: In a small bowl, whisk together the mayonnaise, mustard, garlic, lemon juice, maple syrup, salt, pepper, and chili flakes.
- Assemble the salad: In a large mixing bowl, combine the roasted potatoes, green onions, cucumber, pistachios, dill, and parsley. Pour the dressing over the salad and toss gently to coat.
- Serve: Transfer the potato salad to a serving dish and garnish with additional herbs or pistachios, if desired. Serve and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 5mg
