Roasted Potato Salad Recipe

why make this recipe

This roasted potato salad is easy, warm, and full of flavor. It uses simple ingredients and cooks fast. It works for weeknight meals, picnics, or potlucks.

introduction

This salad mixes roasted gold potatoes with fresh cucumber, green onion, herbs, and crunchy pistachios. The dressing is creamy with a touch of mustard and maple for balance. If you like easy desserts with homey flavor, try this banana pudding brownies recipe as a sweet finish.

how to make Roasted Potato Salad Recipe

1. Preheat the oven and roast the potatoes until golden and tender.
2. While potatoes roast, chop the green onions, cucumber, pistachios, dill, and parsley. Mix them in a large bowl and set aside.
3. Whisk the dressing ingredients until smooth.
4. Let the roasted potatoes cool a few minutes, then toss them with the dressing.
5. Add the chopped veggies and pistachios, and gently mix until all is coated.
6. Serve warm or chill for a cold potato salad.

Ingredients :

• 1.5 pounds gold potatoes (quartered, skin-on)
• 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 (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)

Directions :

1. Preheat the oven to 425℉.
2. Place the quartered potatoes on a greased or parchment paper-lined baking sheet and roast them for 35-40 minutes, or until golden brown with tender, fluffy insides.
3. Meanwhile in a large mixing bowl, combine the onions, cucumber, pistachios, dill and parsley. Give a mix and set aside.
4. In another bowl, combine the mayo, mustard, garlic, lemon, sweetener, salt, pepper, and red chili flakes (if using). Whisk until smooth.
5. Once the potatoes are roasted, let them cool for a few minutes.
6. Toss the potatoes with the dressing, then pour the chopped veggies over the salad. Gently mix until all is well combined.
7. Serve right away for a warm potato salad or chill in the refrigerator for a cold potato salad.
8. Enjoy!

how to serve Roasted Potato Salad Recipe

Serve warm as a side with grilled meat or fish. For a picnic, serve chilled on a big platter. Garnish with extra chopped parsley or a few whole pistachios for crunch.

how to store Roasted Potato Salad Recipe

Cool the salad to room temperature, then place it in an airtight container. Store in the fridge for up to 3 days. If chilled, let it sit 10–15 minutes at room temp before serving to soften the potatoes slightly.

tips to make Roasted Potato Salad Recipe

• Cut potatoes into similar sizes so they cook evenly.
• Roast skin-on for more texture and flavor.
• Taste the dressing and adjust salt, lemon, or sweetener to your liking.
• Chop pistachios just before mixing to keep them crunchy.
• Use a light hand when mixing so the potatoes stay intact.

variation (if any)

• Swap pistachios for chopped walnuts or almonds.
• Add halved cherry tomatoes or roasted red peppers for color.
• Use Greek yogurt instead of mayonnaise for a tangier, lighter dressing.
• Add a hard-boiled egg or cooked bacon for more protein.

FAQs

Q: Can I use another potato type?
A: Yes. Yukon gold or red potatoes work well. Russet can be used but may be crumbly.

Q: Can I make this vegan?
A: Yes. Use vegan mayonnaise and maple syrup as the sweetener.

Q: Do I have to peel the potatoes?
A: No. Keeping the skin adds texture and saves time. Wash them well.

Q: Can I prep ahead?
A: Yes. Roast potatoes a day ahead and store in the fridge. Toss with dressing and fresh veggies before serving.

Roasted Potato Salad

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

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Description

A warm and flavorful roasted potato salad with fresh veggies and a creamy mustard-maple dressing.

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Ingredients

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• 1.5 pounds gold potatoes (quartered, skin-on)
• 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 (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)

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Instructions

1. Preheat the oven to 425°F.
2. Place the quartered potatoes on a greased or parchment paper-lined baking sheet and roast them for 35-40 minutes, or until golden brown with tender, fluffy insides.
3. Meanwhile, in a large mixing bowl, combine the onions, cucumber, pistachios, dill, and parsley. Give a mix and set aside.
4. In another bowl, combine the mayo, mustard, garlic, lemon, sweetener, salt, pepper, and red chili flakes (if using). Whisk until smooth.
5. Once the potatoes are roasted, let them cool for a few minutes.
6. Toss the potatoes with the dressing, then pour the chopped veggies over the salad. Gently mix until all is well combined.
7. Serve right away for a warm potato salad or chill in the refrigerator for a cold potato salad.

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Notes

Chill the salad to serve it cold or serve it warm as a side with grilled meats.

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Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 4g
• Sodium: 450mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 5g
• Protein: 8g
• Cholesterol: 5mg