Roasted Potato Salad
Enjoy a vibrant Roasted Potato Salad Recipe packed with fresh herbs and crunchy pistachios. Try it today for a delicious side dish!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1.5 pounds gold potatoes (quartered, skin-on)
- 2 green onions (chopped)
- 1 cucumber (chopped)
- â…“ 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 (or Dijon 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℉.
- Roast the quartered potatoes on a lined baking sheet for 35-40 minutes until golden brown.
- In a large bowl, mix together green onions, cucumber, pistachios, dill, and parsley.
- In another bowl, whisk together mayonnaise, mustard, garlic, lemon juice, maple syrup, salt, pepper, and red chili flakes until smooth.
- Combine roasted potatoes with the dressing and veggie mixture; gently toss to combine.
- Serve warm or chill in the refrigerator before serving.
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Find it online: https://cookingwitheliana.com/roasted-potato-salad-recipe/