Roasted Potato Salad with Herb Mustard Dressing
This roasted potato salad is the kind of side that steals the show. Inspired by garden dinners and summer picnics, it’s full of fresh herbs, crunchy pistachios, and a zesty homemade dressing. It’s bright, satisfying, and made to impress — no mayo overload here.
- Prep Time: 10mins
- Cook Time: 25mins
- Total Time: 35 minutes
Ingredients
Potato Salad:
1 ½ lb gold potatoes, quartered, skin-on
2 green onions, chopped
1 cucumber, chopped
1/3 cup salted shelled pistachios, chopped
2 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped
Homemade Dressing:
1/4 cup mayonnaise (regular or vegan)
2 tbsp brown or Dijon mustard
3 garlic cloves, minced or grated
1 tbsp lemon juice (fresh or bottled)
1 tbsp maple syrup or agave
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red chili flakes (optional)
Instructions
Preheat oven to 425°F (220°C). Toss potatoes with olive oil, salt, and pepper. Roast on a baking sheet for 25–30 min until golden and crisp. Let cool slightly.
In a large bowl, combine roasted potatoes, cucumber, green onion, pistachios, dill, and parsley.
In a small bowl, whisk together all dressing ingredients until creamy and smooth.
Pour dressing over salad and toss gently to coat.
Chill or serve slightly warm.
Notes
Nutty, herby, and tangy — this isn’t your grandma’s potato salad, but it just might become your new favorite
Nutrition
- Calories: 290
- Fat: 17g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g