Roasted Potato Salad
This Roasted Potato Salad is a delightful blend of tender, golden potatoes, fresh herbs, and a creamy homemade dressing that will elevate any meal. It’s an ideal side dish for summer barbecues or holiday gatherings, and the addition of crunchy pistachios adds a unique texture that sets it apart. Enjoy this versatile salad warm or chilled, making it perfect for any occasion. Impress your family and friends with this flavorful mixture that is as nutritious as it is satisfying.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves about 6 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
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
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red chili flakes (optional)
Instructions
- Preheat your oven to 425°F.
- On a greased baking sheet, roast quartered potatoes for 35-40 minutes until golden brown and tender.
- In a large bowl, mix chopped green onions, cucumber, pistachios, dill, and parsley; set aside.
- In another bowl, whisk together mayonnaise, mustard, garlic, lemon juice, maple syrup, salt, pepper, and optional chili flakes until smooth.
- Once potatoes have cooled slightly, combine them with the dressing and veggie mixture; toss gently to combine.
- Serve warm or chill in the refrigerator before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg
Find it online: https://firstfoodie.com/roasted-potato-salad-recipe/