Description
A vibrant and flavorful Roasted Potato Salad featuring golden roasted potatoes tossed with a creamy mustard-dill dressing, fresh cucumbers, green onions, and crunchy pistachios for texture. This versatile salad can be served warm or chilled, making it perfect for any season or gathering.
Ingredients
Potatoes
- 1.5 pounds gold potatoes (quartered, skin-on)
Vegetables and Herbs
- 2 green onions (chopped)
- 1 cucumber (chopped)
- 2 tablespoons fresh dill (chopped)
- 2 tablespoons fresh parsley (chopped)
Crunchy Elements
- ⅓ cup salted shelled pistachios (chopped)
Dressing
- 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 Oven: Preheat your oven to 425℉ to prepare for roasting the potatoes.
- Roast Potatoes: Place the quartered potatoes on a greased or parchment paper-lined baking sheet. Roast them for 35-40 minutes until they are golden brown and tender inside.
- Mix Vegetables and Herbs: While the potatoes are roasting, combine the chopped green onions, cucumber, pistachios, dill, and parsley in a large mixing bowl. Mix well and set aside.
- Prepare Dressing: In a separate bowl, whisk together the mayonnaise, mustard, minced garlic, lemon juice, maple syrup, salt, black pepper, and red chili flakes (if using) until smooth.
- Cool Potatoes: Once roasted, allow the potatoes to cool for a few minutes to avoid wilting the fresh ingredients when combined.
- Combine Salad: Toss the roasted potatoes with the prepared dressing. Then add the chopped vegetable and herb mixture, gently mixing until all ingredients are well incorporated.
- Serve: Enjoy the salad warm for a comforting dish or chill it in the refrigerator to serve cold for a refreshing option.
- Enjoy: Serve this flavorful Roasted Potato Salad as a delightful side or a light main dish.
Notes
- Use either regular or vegan mayonnaise based on your preference.
- Red chili flakes are optional but add a nice subtle heat.
- Maple syrup can be substituted with agave syrup if preferred for a vegan option.
- Potatoes can be roasted with skins on for additional texture and nutrients.
- This salad can be served warm or cold depending on your taste.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
