Description
This Roasted Potato Salad is a flavorful and hearty dish featuring golden roasted potatoes tossed with a creamy, tangy dressing made from mayonnaise, mustard, garlic, and fresh herbs. It’s enhanced with crunchy pistachios, fresh cucumber, and vibrant green onions, making it perfect for a satisfying side or light meal. The potatoes have a crispy exterior and tender interior, balanced by a fresh, herbaceous dressing with a hint of sweetness and spice.
Ingredients
Scale
Potatoes
- 1.5 pounds gold potatoes, quartered, skin-on
- Olive oil (for drizzling)
- Salt and black pepper (to season potatoes)
Salad
- 1 cucumber, chopped
- 2 green onions, chopped
- ⅓ 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
- Roast the Potatoes: Preheat your oven to 425°F (220°C). Place the quartered gold potatoes on a parchment-lined baking sheet. Drizzle them with olive oil, season with salt and black pepper, and toss everything to coat the potatoes evenly. Roast the potatoes for 30 to 35 minutes, flipping them halfway through to ensure a golden brown and crisp exterior while keeping the inside tender.
- Prepare the Dressing: In a bowl, combine the mayonnaise, brown or Dijon mustard, minced garlic, fresh lemon juice, maple or agave syrup, salt, black pepper, and red chili flakes if using. Whisk these ingredients thoroughly until the mixture becomes smooth and well combined, creating a flavorful and creamy dressing.
- Assemble the Salad: Once the potatoes are roasted, allow them to cool slightly so they’re warm but not hot. In a large mixing bowl, combine the roasted potatoes with chopped cucumber, green onions, pistachios, dill, and parsley. Pour the prepared dressing over the salad and gently toss everything together to coat all the ingredients evenly without breaking up the potatoes.
- Serve: Enjoy this salad warm as a comforting side dish or refrigerate it for at least one hour to serve chilled, giving the flavors more time to meld and develop for a refreshing potato salad experience.
Notes
- You can use either regular or vegan mayonnaise depending on your preference.
- Red chili flakes are optional and can be omitted or adjusted for spiciness.
- For best texture, roast potatoes with skin on to retain nutrients and add crispiness.
- Refrigerate leftovers and consume within 2-3 days for freshness.
- This salad pairs well with grilled meats or as part of a picnic spread.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
