Description
A vibrant and flavorful roasted potato salad featuring tender gold potatoes, fresh cucumber, and crunchy pistachios, tossed in a creamy, tangy dressing with fresh herbs like dill and parsley. Perfect served warm or chilled as a refreshing side dish.
Ingredients
Potatoes
- 1.5 pounds gold potatoes, quartered, skin-on
- Olive oil (for roasting)
- Salt and black pepper (to taste)
Vegetables and Nuts
- 1 cucumber, chopped
- 2 green onions, chopped
- ⅓ cup salted, shelled pistachios, chopped
Herbs
- 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
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the potatoes.
- Roast the potatoes: Spread the quartered gold potatoes on a parchment-lined baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Roast them for 30 to 35 minutes, flipping halfway through, until they are golden brown and tender.
- Prepare the dressing: In a bowl, whisk together mayonnaise, mustard, minced garlic, fresh lemon juice, maple syrup or agave syrup, salt, black pepper, and optional red chili flakes until smooth and well combined.
- Assemble the salad: Once the roasted potatoes have cooled slightly, combine them with the chopped cucumber, green onions, pistachios, dill, and parsley. Pour the dressing over the salad and gently toss everything together to coat evenly.
- Serve: Enjoy the potato salad warm or refrigerate it for at least 1 hour to serve chilled. Either way, it makes a delicious side dish.
Notes
- Use gold potatoes for a creamy texture and golden appearance; other waxy potatoes can be used if unavailable.
- For a vegan option, choose vegan mayonnaise.
- Adjust chili flakes to your preferred spice level or omit entirely for a milder flavor.
- This salad can be made ahead and tastes great refrigerated, allowing flavors to meld.
- To add crunch, pistachios can be lightly toasted before adding.
