Description
Delight in the vibrant flavors of this Roasted Potato Salad Recipe, a perfect side dish for any gathering or a light meal option. Featuring crispy roasted gold potatoes tossed with fresh vegetables, herbs, and a zesty dressing, this salad is both visually appealing and satisfying. The addition of crunchy pistachios adds an unexpected twist to each bite. Whether served warm or chilled, this dish is versatile enough to shine during summer barbecues or as a cozy winter accompaniment. Easy to prepare, this recipe will quickly become a staple in your culinary repertoire.
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
- 2 tablespoons brown mustard
- 3 garlic cloves (minced)
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F.
- Spread quartered potatoes on a baking sheet and roast for 35–40 minutes until golden brown and tender.
- In a large bowl, combine green onions, cucumber, pistachios, dill, and parsley; set aside.
- In another bowl, whisk together mayonnaise, mustard, garlic, lemon juice, maple syrup, salt, and pepper.
- Once the potatoes are cool enough to handle, mix them with the dressing and add the vegetable mixture; toss gently.
- Serve warm or refrigerate for a refreshing cold option.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (210g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg