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–+ servings
Roasted Potato Salad

Delicious Roasted Potato Salad with Fresh Herbs & Crunchy Pistachios

This vibrant Roasted Potato Salad bursts with flavor from fresh herbs and crunchy pistachios, perfect for any meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Chilling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Yukon gold potatoes quartered
  • 1 cup green onions chopped
  • 1 cup cucumber chopped
  • 1 cup pistachios chopped
  • 1 cup fresh dill chopped
  • 1 cup fresh parsley chopped
For the Dressing
  • 1 cup mayonnaise or vegan mayo
  • 2 tablespoons brown mustard
  • 2 cloves garlic minced
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste
  • ½ teaspoon red chili flakes optional

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Spread quartered Yukon gold potatoes on the baking sheet and roast for 35–40 minutes, flipping halfway through.
  3. Chop green onions, cucumber, and pistachios into bite-sized pieces and combine with dill and parsley in a bowl.
  4. In a separate bowl, whisk together mayonnaise, brown mustard, minced garlic, lemon juice, maple syrup, salt, and pepper until smooth.
  5. Once the potatoes are roasted and cooled slightly, toss them in the bowl with the dressing and chopped vegetables.
  6. Serve warm or refrigerate for at least an hour for a cold salad to allow flavors to deepen.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 300mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

For extra flavor, add apple cider vinegar or lemon juice before serving. This salad is best when made ahead and stored in the fridge for up to three days.

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