A warm or chilled potato salad with herbs, pistachios, and a tangy maple-mustard dressing.
introduction
This roasted potato salad is simple and tasty. It uses golden potatoes roasted until brown and soft. If you like warm potato dishes, you may also enjoy this buffalo chicken roasted potato bake.
why make this recipe
You get soft roasted potatoes with a bright, creamy dressing. The herbs and pistachios add fresh flavor and crunch. It works warm or cold, so you can serve it the same day or later. The recipe is quick and uses few ingredients.
how to make Roasted Potato Salad
- Preheat the oven and roast the quartered potatoes until golden and tender.
- While the potatoes roast, chop the green onions, cucumber, pistachios, dill, and parsley. Put them in a large bowl.
- Make the dressing by mixing mayonnaise, mustard, garlic, lemon, maple syrup, salt, pepper, and chili flakes. Whisk until smooth.
- Let the roasted potatoes cool a few minutes, then toss them with the dressing.
- Add the chopped vegetables and herbs, and gently mix to combine. Serve warm or chill for a cold 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 :
Preheat the oven to 425℉. 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. Meanwhile in a large mixing bowl, combine the onions, cucumber, pistachios, dill and parsley. Give a mix and set aside. In another bowl, combine the mayo, mustard, garlic, lemon, sweetener, salt, pepper, and red chili flakes (if using). Whisk until smooth. Once the potatoes are roasted, let them cool for a few minutes. Toss the potatoes with the dressing, then pour the chopped veggies over the salad. Gently mix until all is well combined. Serve right away for a warm potato salad or chill in the refrigerator for a cold potato salad. Enjoy!
how to serve Roasted Potato Salad
Serve warm as a side with grilled meat or fish. Serve cold with sandwiches or at a picnic. Garnish with extra chopped parsley or pistachios for color and crunch.
how to store Roasted Potato Salad
Cool the salad to room temperature before storing. Put it in an airtight container and keep in the fridge for up to 3 days. Stir gently before serving. Do not freeze the salad; the texture will change.
tips to make Roasted Potato Salad
- Cut potatoes to similar sizes so they cook evenly.
- Roast until edges are golden for the best flavor.
- Taste the dressing and adjust salt, lemon, or sweetener to your liking.
- Chop pistachios coarse for crunch, or fine if you want less bite.
- If you want a lighter dressing, swap half the mayo for plain yogurt.
variation (if any)
- Add cooked bacon or smoked salmon for extra protein.
- Use red potatoes or baby potatoes instead of gold potatoes.
- Swap pistachios for walnuts or almonds.
- Mix in a spoon of plain yogurt to make the dressing tangier and lighter.
FAQs
Q: Can I use different potatoes?
A: Yes. Red or baby potatoes work fine. Adjust roast time if pieces are smaller.
Q: Can I make this vegan?
A: Yes. Use vegan mayonnaise and maple syrup. The rest is already plant-based.
Q: How long before serving can I make it?
A: You can make it a few hours ahead and chill. It stays good for up to 3 days in the fridge.
Q: Can I add more vegetables?
A: Yes. Cherry tomatoes, bell peppers, or radishes add color and flavor.
Q: Is it okay to serve this warm?
A: Yes. The salad is great warm right after tossing the potatoes with the dressing.
Roasted Potato Salad
- 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
Description
A warm or chilled potato salad with herbs, pistachios, and a tangy maple-mustard dressing.
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)
Instructions
- Preheat the oven to 425℉.
- 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.
- Meanwhile, in a large mixing bowl, combine the onions, cucumber, pistachios, dill, and parsley. Give a mix and set aside.
- In another bowl, combine the mayo, mustard, garlic, lemon, sweetener, salt, pepper, and red chili flakes (if using). Whisk until smooth.
- Once the potatoes are roasted, let them cool for a few minutes.
- Toss the potatoes with the dressing, then pour the chopped veggies over the salad.
- Gently mix until all is well combined.
- Serve right away for a warm potato salad or chill in the refrigerator for a cold potato salad.
Notes
Cool the salad to room temperature before storing. Store in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg
