Description

Experience the delightful combination of textures and flavors in this Roasted Potato Salad Recipe. Perfect for any gathering, this vibrant dish features tender roasted gold potatoes, fresh herbs, and a zesty homemade dressing that enhances every bite. Whether served warm or chilled, this salad shines as a side at barbecues, a light meal option, or a refreshing addition to picnics. With nutritious ingredients like crunchy pistachios and wholesome veggies, it’s both satisfying and customizable. Elevate your dining experience with this easy yet impressive recipe that’s sure to please everyone!

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
2 tablespoons brown 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°F.
Spread the quartered potatoes on a baking sheet and roast for 35-40 minutes until golden brown.
In a large mixing bowl, combine green onions, cucumber, pistachios, dill, and parsley.
In another bowl, whisk together mayonnaise, mustard, garlic, lemon juice, maple syrup, salt, and pepper until smooth.
Once the potatoes are roasted and cooled slightly, combine them with the dressing and mixed veggies; toss gently.
Serve warm or chill before serving.

Nutrition

Serving Size: Approximately 1 cup (150g)
Calories: 210
Sugar: 3g
Sodium: 230mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg

Keywords: Customize by adding your favorite vegetables or herbs. Allow the salad to sit for at least 30 minutes if serving cold to enhance flavors.