Description
This Roasted Potato Salad is a flavorful and hearty side dish featuring golden roasted potatoes tossed with a tangy and creamy mustard-mayo dressing, fresh herbs, crunchy pistachios, and crisp vegetables. Perfect served warm or chilled, it combines textures and bright flavors for an irresistible salad suitable for any season.
Ingredients
Scale
Potatoes and Vegetables
- 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
Dressing
- 1/4 cup mayonnaise
- 2 tablespoons brown mustard or Dijon mustard
- 3 garlic cloves, minced or grated
- 1 tablespoon lemon juice
- 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 Oven: Preheat the oven to 425°F and line or grease a baking sheet to prepare for roasting the potatoes.
- Roast Potatoes: Spread the quartered potatoes on the baking sheet in a single layer and roast them for 35 to 40 minutes, or until they are golden brown and tender when pierced with a fork.
- Prepare Vegetable Mixture: While potatoes roast, combine the chopped green onions, cucumber, pistachios, dill, and parsley in a large bowl. Mix lightly and set aside to incorporate flavors.
- Make Dressing: In a separate bowl, whisk together the mayonnaise, mustard, minced garlic, lemon juice, maple syrup, salt, black pepper, and optional red chili flakes until the dressing is smooth and well combined.
- Toss Potatoes with Dressing: Once the roasted potatoes have cooled slightly but are still warm, toss them gently with the prepared dressing to allow the flavors to meld.
- Combine Salad: Add the vegetable and herb mixture to the potatoes and dressing, gently folding everything together to ensure even distribution.
- Serve: Serve the potato salad warm for best flavor, or refrigerate for a cold version. Enjoy as a side dish or a light main.
Notes
- Use gold potatoes for a creamy texture and skin-on roasting for extra flavor and nutrients.
- If you prefer a tangier dressing, adjust the lemon juice and mustard to taste.
- To make the salad vegan, substitute the mayonnaise with a vegan alternative.
- The salad can be served warm or chilled depending on preference.
- Red chili flakes are optional and can be omitted for a milder flavor.
- For extra crunch, you can toast the pistachios before adding.
