Roasted Potato Salad
A delightful twist on traditional potato salad featuring roasted gold potatoes, fresh veggies, and a creamy dressing, perfect for any occasion.
Ingredients
For the Salad
- 1.5 pounds gold potatoes (quartered, skin-on)
- 2 pieces green onions (chopped)
- 1 piece cucumber (chopped)
- ⅓ cup salted shelled pistachios (chopped)
- 2 tablespoons fresh dill (chopped)
- 2 tablespoons fresh parsley (chopped)
For the Dressing
- ¼ 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)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ 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. Roast them for 35-40 minutes, or until golden brown with tender, fluffy insides.
- Meanwhile, in a large mixing bowl, combine the chopped onions, cucumber, pistachios, dill, and parsley. Mix well and set aside.
- In another bowl, combine the mayonnaise, mustard, garlic, lemon juice, maple syrup, salt, pepper, and red chili flakes (if using). Whisk until smooth.
- Once the potatoes are roasted, let them cool for a few minutes.
Assembly
- Toss the potatoes with the dressing, then pour the chopped veggies over the salad. Gently mix until everything is well combined.
Serving
- Serve right away for a warm potato salad or chill in the refrigerator for a cold potato salad.
Notes
Store any leftover potato salad in an airtight container in the refrigerator for about 3 to 4 days. If serving cold, give it a gentle stir before serving again. Tips: Cut potatoes into even-sized quarters for even roasting. Add lemon zest for more flavor. For vegan, use vegan mayo. Optional vegetables include bell peppers or cherry tomatoes.