Description

This roasted potato salad combines crispy golden potatoes with cool cucumber, fresh herbs, crunchy pistachios, and a creamy tangy dressing. It is a vibrant twist on classic potato salad that works beautifully served warm or chilled.

Ingredients

1.5 pounds gold potatoes, quartered with skin on

2 green onions, chopped

1 cucumber, chopped

1/3 cup salted shelled pistachios, chopped

2 tablespoons fresh dill, chopped

2 tablespoons fresh parsley, chopped

1/4 cup mayonnaise (regular or vegan)

2 tablespoons brown mustard or Dijon mustard

3 garlic cloves, minced

1 tablespoon lemon juice

1 tablespoon maple syrup or agave syrup

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon red chili flakes (optional)

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Instructions

Preheat the oven to 425°F (220°C). Place the quartered potatoes on a parchment-lined or lightly greased baking sheet.
Roast the potatoes for 35 to 40 minutes until they are golden and crispy on the outside and tender inside.
While the potatoes roast, combine the chopped green onions, cucumber, pistachios, dill, and parsley in a large bowl and set aside.
In another bowl, whisk together the mayonnaise, mustard, minced garlic, lemon juice, maple syrup, salt, black pepper, and red chili flakes until smooth and creamy.
Remove the potatoes from the oven and let them cool for a few minutes.
Add the warm potatoes to the dressing and gently toss until evenly coated.
Fold in the cucumber, herbs, green onions, and pistachios. Mix carefully until well combined.
Serve immediately for a warm salad or refrigerate and serve chilled.

Notes

Swap pistachios with chopped walnuts, almonds, pecans, or sunflower seeds for a different crunch.

Add chopped pickles or capers for a more briny flavor.

Use vegan mayonnaise and agave syrup for a fully plant-based variation.

Fresh basil or chives can replace dill or parsley for a different herb profile.

Add chickpeas or crispy baked tofu for extra protein.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

For best texture when reheating, gently warm only the potatoes and then mix them back with the chilled ingredients.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Salad
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 319 kcal
Sugar: 5 g
Sodium: 520 mg
Fat: 20 g
Saturated Fat: 3 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 4 g
Protein: 6 g
Cholesterol: 10 mg