Roasted Potato Salad
Bright, herb-scented, and easy to make, this roasted potato salad turns simple gold potatoes into a crowd-pleasing side that works warm or chilled.
Ingredients
Veggies & Potatoes
- 1.5 pounds gold potatoes, quartered, skin-on
- 2 pieces green onions, chopped
- 1 piece cucumber, chopped
Nuts
- 1/3 cup salted shelled pistachios, chopped
Herbs
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
Dressing
- 1/4 cup mayonnaise (regular or vegan)
- 2 tablespoons brown mustard (or Dijon mustard)
- 3 cloves garlic, minced or grated
- 1 tablespoon lemon juice (fresh or bottled)
- 1 tablespoon maple syrup (or agave syrup)
Spices
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red chili flakes (optional)
Instructions
Preparation
- 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 juice, maple syrup, salt, pepper, and red chili flakes (if using); whisk until smooth.
Assembly
- Once the potatoes are roasted, let them cool for a few minutes, then toss the potatoes with the dressing and 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
Roast at high heat (425℉) so potatoes crisp on the outside while staying fluffy inside. Store in an airtight container for up to 3 days in the fridge; reheats well or enjoy cold.