Description
Looking for a vibrant side dish that will elevate any meal? This Roasted Potato Salad Recipe is your answer! Bursting with fresh herbs, crunchy pistachios, and a zesty homemade dressing, this salad is perfect for family gatherings or as a delightful addition to busy weeknight dinners. The combination of warm roasted potatoes and crisp vegetables creates a flavor explosion that will impress everyone at your table. Easy to prepare and highly customizable, you’ll want to make this healthy side dish again and again.
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 or grated)
- 1 tablespoon lemon juice (fresh or bottled)
- 1 tablespoon maple syrup (or agave syrup)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red chili flakes (optional)
Instructions
- Preheat oven to 425°F.
- Place quartered potatoes on a baking sheet and roast for 35-40 minutes until golden brown.
- In a bowl, combine green onions, cucumber, pistachios, dill, and parsley.
- In another bowl, whisk together the dressing ingredients until smooth.
- Once the potatoes have cooled slightly, mix them with the dressing and fresh veggies until well combined.
- Serve warm or chill in the refrigerator before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg