Description
This Roasted Potato Salad is a delicious and vibrant side dish featuring crispy golden potatoes, fresh cucumbers, crunchy pistachios, and a flavorful herb dressing. The roasted potatoes provide a perfect texture contrast to the creamy, tangy dressing made from mayonnaise, mustard, and fresh herbs like dill and parsley. Ideal for a picnic, barbecue, or as a hearty accompaniment to any meal, this salad combines comforting roasted flavors with fresh and bright notes for an all-around crowd-pleaser.
Ingredients
Scale
Potatoes
- 1.5 pounds gold potatoes, quartered, skin-on
Vegetables & Herbs
- 1 cucumber, chopped
- 2 green onions, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
Nuts
- â…“ 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 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 Roast Potatoes: Preheat your oven to 400°F (200°C). Place the quartered gold potatoes with their skin on a baking sheet. Roast them in the oven for approximately 30-35 minutes until they are tender and golden brown on the outside, turning them halfway through cooking for even roasting.
- Prepare the Dressing: In a mixing bowl, combine the mayonnaise, brown or Dijon mustard, minced garlic, fresh lemon juice, maple syrup or agave syrup, salt, ground black pepper, and optional red chili flakes. Whisk the ingredients together until the dressing is smooth and well incorporated.
- Chop Vegetables and Nuts: While the potatoes roast, chop the cucumber, green onions, fresh dill, and parsley. Also, roughly chop the salted pistachios to add texture and flavor to the salad.
- Combine Salad Ingredients: Once the potatoes have cooled slightly but are still warm, transfer them to a large salad bowl. Add the chopped cucumber, green onions, fresh herbs, and pistachios.
- Toss with Dressing: Pour the dressing over the warm potato mixture. Gently toss everything together to coat the potatoes and vegetables evenly with the flavorful dressing. The warmth of the potatoes will help absorb the flavors of the dressing.
- Serve: Serve the roasted potato salad warm or at room temperature. It pairs beautifully with grilled meats or as part of a vegetarian spread.
Notes
- You can use either regular mayonnaise or a vegan alternative depending on your preference.
- For extra crunch and flavor, feel free to add other nuts or seeds, but pistachios provide a unique and delicious twist.
- If you prefer a spicier salad, increase the amount of red chili flakes or add a dash of hot sauce to the dressing.
- This salad is best enjoyed the day it is made, but can be stored in an airtight container in the refrigerator for up to 2 days.
- Roasting the potatoes with their skins on adds texture and nutrients; however, you can peel them if preferred.
