Roasted Potato Salad
A delightful potato salad featuring crispy roasted potatoes, fresh herbs, and a zesty dressing, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
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 (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)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red chili flakes (optional)
Instructions
- Preheat the Oven: Start by preheating your oven to 425°F (220°C).
- Prepare the Potatoes: Wash and quarter the gold potatoes (keeping the skin on). Place them in a large mixing bowl. Drizzle with olive oil, sprinkle with salt, and toss until coated.
- Roast the Potatoes: Spread the potatoes in a single layer on a baking sheet. Roast for about 25–30 minutes, flipping halfway through.
- Chop Your Veggies: Dice the green onions and cucumber, and chop the fresh herbs.
- Make the Dressing: In a small mixing bowl, combine mayonnaise, brown mustard, minced garlic, lemon juice, and maple syrup. Whisk until smooth.
- Combine Everything: Once the potatoes are out of the oven and slightly cooled, add them to a large bowl with the veggies and herbs. Pour over the dressing and toss gently.
- Add the Pistachios: Fold in the chopped pistachios right before serving.
- Final Taste and Serve: Adjust the seasoning if needed, then transfer to a serving bowl.
Notes
This salad can be served warm or chilled and is perfect for summer barbecues or cozy nights in. Add protein for a heartier dish.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg
Keywords: potato salad, roasted potatoes, vegetarian salad, comfort food