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Roasted Potato Salad

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A flavorful twist on classic potato salad, this version uses crispy roasted gold potatoes tossed with fresh herbs, crunchy pistachios, cucumber, and a creamy tangy dressing. Serve warm for comfort or chilled for a refreshing side.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

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)

Instructions

  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 and tender inside.
  3. In a large bowl, combine green onions, cucumber, pistachios, dill, and parsley. Set aside.
  4. In a separate 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, then toss with the dressing.
  6. Add the chopped veggie-herb mixture to the potatoes and gently mix until evenly coated.
  7. Serve immediately for a warm salad, or chill for a cold version.

Notes

  • For extra crunch, swap pistachios for toasted almonds, walnuts, or sunflower seeds.
  • Add extra lemon juice or zest for a brighter flavor.
  • Mix in a spoonful of Greek yogurt for a creamier dressing.
  • For more spice, increase the chili flakes or add hot sauce to the dressing.
  • Can be made vegan by using vegan mayo and agave instead of maple syrup.
  • Best served fresh but can be stored for up to 3 days in the refrigerator.

Nutrition

Find it online: https://cheftinaskitchen.com/roasted-potato-salad/