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–+ servings
Roasted Potato Salad

Crunchy Roasted Potato Salad with Fresh Herbs and Pistachios

This Roasted Potato Salad with vibrant flavors, crispy textures, and a creamy dressing is a crowd-pleaser perfect for any gathering.
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Prep Time 15 minutes
Cook Time 40 minutes
Chilling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pounds Gold Potatoes leave the skins on for extra flavor
  • 1 cup Green Onions can be substituted with shallots or chives
  • 1 cup Cucumber can substitute with radishes
  • 1/2 cup Pistachios can use almonds or walnuts if preferred
For the Dressing
  • 1/2 cup Mayonnaise regular or vegan mayo
  • 1 tablespoon Brown Mustard Dijon mustard is a good substitute
  • 2 cloves Garlic minced, can use garlic powder if in a pinch
  • 2 tablespoons Lemon Juice white wine vinegar or apple cider vinegar can be alternatives
  • 1 tablespoon Maple Syrup honey or agave can work as well
  • to taste Salt essential seasoning
  • to taste Pepper essential seasoning
  • 1/4 teaspoon Red Chili Flakes optional for a bit of heat

Equipment

  • Oven
  • Baking Sheet
  • Mixing bowl
  • Whisk

Method
 

Instructions
  1. Preheat your oven to 425°F (220°C) and prepare a baking sheet with parchment paper or grease it.
  2. Cut the gold potatoes into quarters and spread them on the prepared baking sheet. Bake for 35-40 minutes, flipping halfway through.
  3. Chop the green onions and cucumber into bite-size pieces and mix with pistachios, fresh dill, and parsley in a large bowl.
  4. Whisk together the mayonnaise, brown mustard, minced garlic, lemon juice, maple syrup, salt, and pepper until smooth.
  5. Once the potatoes are cooled, add them to the bowl with the dressing and gently mix in the vegetable mixture.
  6. Serve warm or chill for at least 30 minutes before serving, garnishing with fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 300mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For best results, do not overcrowd the baking sheet while roasting potatoes.

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