Best Roasted Potato Salad with Flavor-Packed Crunch
Discover the Best Roasted Potato Salad, a colorful celebration bringing warmth to gatherings with roasted potatoes, fresh veggies, and crunchy pistachios.
Equipment
- Oven
- Baking sheet
- Mixing bowl
- Whisk
Ingredients
For the Potatoes
- 2 pounds Gold potatoes quartered and skin-on
For the Dressing
- 1 cup Mayonnaise regular or vegan
- 2 tablespoons Brown mustard or Dijon mustard
- 2 cloves Garlic minced or grated
- 2 tablespoons Lemon juice fresh or bottled
- 1 tablespoon Maple syrup or agave syrup
- 1 teaspoon Salt
- 1/2 teaspoon Ground black pepper freshly cracked
- 1/4 teaspoon Red chili flakes optional
For the Veggies and Crunch
- 3 medium Green onions chopped
- 1 medium Cucumber chopped
- 3/4 cup Salted shelled pistachios chopped
- 1/4 cup Fresh dill chopped
- 1/4 cup Fresh parsley chopped
Instructions
Preparation
- Preheat the oven to 425℉.
- Arrange the quartered potatoes on a greased or parchment paper-lined baking sheet. Roast for 35-40 minutes, or until they are golden brown and tender on the inside.
- Mix together the chopped green onions, cucumber, pistachios, dill, and parsley in a large mixing bowl. Give it a gentle stir and set this vibrant mixture aside.
- Whisk the dressing by combining the mayonnaise, brown or Dijon mustard, minced garlic, lemon juice, maple syrup, salt, and pepper in another bowl. If you like a little heat, add the red chili flakes! Blend until smooth.
- Cool the roasted potatoes for a few minutes after baking.
- Toss the potatoes with the creamy dressing, then pour the chopped veggie mixture over the salad. Gently mix until everything is beautifully combined.
- Serve immediately for a warm potato salad experience, or chill in the fridge if you prefer a refreshing cold version.
Notes
Optional: Garnish with additional fresh herbs for an extra pop of color.