Why You’ll Love This Recipe

This isn’t your average potato salad. Roasting the potatoes instead of boiling them brings out a deeper flavor and creates crispy edges with fluffy interiors. The combination of dill, parsley, and green onion gives it a fresh punch, while the pistachios add an irresistible crunch. The dressing—creamy, garlicky, and slightly sweet—ties everything together in the most delicious way. It’s naturally gluten-free, and with the right mayo, it can easily be made vegan.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 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

Homemade Dressing:

• 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)

Directions

1. Preheat oven to 425°F (220°C).

2. Arrange quartered potatoes on a greased or parchment-lined baking sheet. Roast for 35–40 minutes, until golden brown with tender insides.

3. In a large bowl, combine green onions, cucumber, pistachios, dill, and parsley. Set aside.

4. In another bowl, whisk together mayonnaise, mustard, garlic, lemon juice, maple syrup (or agave), salt, pepper, and red chili flakes until smooth.

5. Once potatoes are roasted, let them cool slightly. Toss with the dressing.

6. Add the chopped veggie-herb mixture over the potatoes and gently mix until everything is evenly coated.

7. Serve immediately for a warm potato salad or chill for a cold version.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

• Extra crunch: Swap pistachios for toasted almonds, walnuts, or sunflower seeds.

• Zesty upgrade: Add extra lemon juice or zest for a brighter flavor.

• Creamier style: Mix in a spoonful of Greek yogurt for extra creaminess.

• Spicy version: Increase the chili flakes or add a dash of hot sauce to the dressing.

• Different potatoes: Use red potatoes or baby potatoes for a different texture and appearance.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best enjoyed cold or at room temperature, but you can gently reheat it in the oven at 350°F (175°C) for about 10 minutes if you prefer it warm. Avoid microwaving for too long, as it can soften the texture of the roasted potatoes.

FAQs

Can I make this salad ahead of time?

Yes, you can roast the potatoes and prepare the dressing ahead, then combine everything just before serving.

What potatoes work best for this recipe?

Gold potatoes are ideal for their creamy texture, but red potatoes and Yukon Gold also work well.

Can I peel the potatoes?

Yes, peeling is optional. The skins add extra flavor and texture but can be removed if preferred.

Can I substitute pistachios?

Yes, try almonds, pecans, or pumpkin seeds for a different crunch.

How do I make it vegan?

Simply use vegan mayonnaise and plant-based sweetener like agave.

Is it better served warm or cold?

It’s delicious both ways—warm for a cozier feel and cold for a refreshing side.

Can I use dried herbs instead of fresh?

Fresh herbs give the best flavor, but you can use one-third the amount if substituting with dried.

How long will it keep in the fridge?

Up to 3 days in an airtight container.

Can I roast the potatoes in an air fryer?

Yes, roast at 400°F (200°C) for about 20–25 minutes, shaking halfway through.

What main dishes does this pair with?

It pairs beautifully with grilled meats, roasted vegetables, or a fresh summer BBQ spread.

Conclusion

This roasted potato salad delivers everything you love about classic potato salad but with a flavorful twist. The crispy potatoes, fresh herbs, crunchy pistachios, and creamy dressing create a side dish that feels both comforting and vibrant. Whether served warm or chilled, it’s bound to become a favorite at picnics, potlucks, and weeknight dinners alike.