Description
This Roasted Potato Salad is a flavorful and hearty dish featuring golden roasted potatoes tossed with fresh cucumber, green onions, and crunchy pistachios. A creamy, tangy dressing made from mayo, mustard, garlic, lemon juice, and a hint of maple syrup brings everything together, accented with fresh dill and parsley. Perfect as a warm side or chilled for later enjoyment.
Ingredients
Scale
Potatoes
- 1.5 pounds gold potatoes, quartered, skin-on
- Olive oil, for drizzling
- Salt, to taste
- Black pepper, to taste
Salad Mix-Ins
- 1 cucumber, chopped
- 2 green onions, chopped
- â…“ cup salted, shelled pistachios, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
Dressing
- ¼ cup mayonnaise (regular or vegan)
- 2 tablespoons brown mustard or Dijon mustard
- 3 garlic cloves, minced or grated
- 1 tablespoon fresh lemon juice
- 1 tablespoon maple syrup or agave syrup
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red chili flakes (optional)
Instructions
- Preheat and prepare potatoes: Preheat your oven to 425°F (220°C). Quarter the gold potatoes, keeping the skin on for texture and flavor.
- Roast the potatoes: Place the quartered potatoes on a parchment-lined baking sheet. Drizzle them generously with olive oil, season with salt and black pepper, then toss to coat evenly. Roast in the oven for 30–35 minutes, flipping the potatoes halfway through to ensure even browning. Roast until they are golden brown and tender.
- Make the dressing: In a bowl, combine mayonnaise, brown or Dijon mustard, minced garlic, fresh lemon juice, and maple or agave syrup. Season with salt, black pepper, and red chili flakes if using. Whisk thoroughly until the dressing is smooth and well combined.
- Prepare salad ingredients: While the potatoes roast, chop the cucumber, green onions, fresh dill, and parsley. Chop the salted pistachios into smaller pieces for added crunch.
- Assemble the salad: Once the potatoes are roasted and slightly cooled, place them in a large mixing bowl. Add the chopped cucumber, green onions, dill, parsley, and pistachios.
- Add dressing and toss: Pour the prepared dressing over the potato mixture and gently toss everything together to coat the ingredients evenly with the dressing.
- Serve: Enjoy the potato salad warm immediately, or refrigerate it for at least 1 hour to serve chilled. Both options are delicious and showcase different flavor profiles.
Notes
- Using skin-on gold potatoes adds texture and nutrients to the salad.
- To make this recipe vegan, use vegan mayonnaise.
- The red chili flakes are optional but add a nice subtle heat.
- Feel free to substitute Dijon mustard for brown mustard depending on taste preference.
- Chilling the salad enhances the flavors melded together, but serving warm offers a comforting option.
- Store leftovers refrigerated for up to 3 days.
