Description
Discover the perfect blend of flavors with this vibrant Roasted Potato Salad Recipe, designed to be a showstopper at any gathering. Featuring golden, roasted potatoes tossed with fresh herbs, crunchy pistachios, and a creamy dressing, this salad brings a delightful twist to traditional sides. Whether served warm or chilled, it’s versatile enough for summer barbecues, potlucks, or family dinners. Easy to prepare and packed with nutritious ingredients, this dish is sure to impress your guests and satisfy your cravings.
Ingredients
Scale
- 1.5 pounds gold potatoes (quartered)
- 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 your oven to 425°F.
- Place quartered potatoes on a baking sheet and roast for 35-40 minutes until golden brown.
- In a bowl, combine green onions, cucumber, pistachios, dill, and parsley.
- In another bowl, whisk together mayonnaise, mustard, garlic, lemon juice, maple syrup, salt, pepper until smooth.
- Allow roasted potatoes to cool slightly before mixing them with the dressing and chopped veggies.
- Serve warm or chill in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 244
- Sugar: 4g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg