Roasted Potato Salad
If you’re in search of a dish that combines comfort and vibrancy, this Roasted Potato Salad Recipe is your answer. Featuring crispy roasted gold potatoes, fresh herbs, and crunchy pistachios, this salad is a true crowd-pleaser. Whether you’re hosting a family BBQ or looking to impress guests on a weeknight, it delivers both flavor and stunning presentation. Enjoy it warm straight from the oven or chilled for a refreshing side on hot days; either way, it’s sure to become a staple in your meal rotation!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately six people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1.5 pounds gold potatoes (quartered)
- 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 (regular or vegan)
- 2 tablespoons brown mustard
- 3 garlic cloves (minced)
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: ¼ teaspoon red chili flakes
Instructions
- Preheat your oven to 425°F.
- Roast quartered potatoes on a greased baking sheet for 35–40 minutes until golden brown and fork-tender.
- In a large bowl, mix chopped green onions, cucumber, pistachios, dill, and parsley.
- In another bowl, whisk together mayo, mustard, garlic, lemon juice, maple syrup, salt, pepper, and optional chili flakes.
- Once potatoes cool slightly, toss them with the dressing and then add the veggie mix; combine gently.
- Serve warm or chill before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 240
- Sugar: 3g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Find it online: https://mrrecipes.net/roasted-potato-salad-recipe/