Roasted Potato Salad Recipe
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
4.89 out of 5 stars
(62)
Ingredients
4 servings
- 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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Preparation
Step 1
Preheat the oven to 425℉.
Step 2
Place the quartered potatoes on a greased or parchment paper-lined baking sheet and roasted them for 35-40 minutes, or until golden brown with tender, fluffy insides.
Step 3
Meanwhile in a large mixing bowl, combine the onions, cucumber, pistachios, dill and parsley. Give a mix and set aside.
Step 4
In another bowl, combine the mayo, mustard, garlic, lemon, sweetener, salt, pepper, and red chili flakes (if using). Whisk until smooth.
Step 5
Once the potatoes are roasted, let them cool for a few minutes.
Step 6
Toss the potatoes with the dressing, then pour the chopped veggies over the salad. Gently mix until all is well combined.
Step 7
Serve right away for a warm potato salad or chill in the refrigerator for a cold potato salad.
Step 8
Enjoy!
Step 9
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