Roasted Potato Salad Recipe
Indulge in the comforting warmth of this Roasted Potato Salad, a delightful fusion of earthy potatoes and vibrant fresh vegetables. The golden, crispy potatoes are expertly roasted to perfection, then tossed with a refreshing medley of green onions, cucumber, and nutty pistachios. Enhanced by a creamy dressing featuring tangy mustard and zesty lemon juice, each bite delivers a symphony of flavors that is both satisfying and invigorating. Whether served warm or chilled, this salad is perfect for picnics, family gatherings, or as a light main dish that will impress your guests. Elevate your meals with this easy-to-make recipe that celebrates the goodness of wholesome ingredients.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Approximately 6 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
- 1.5 pounds gold potatoes (quartered)
- 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
- 1 tablespoon maple syrup (or agave syrup)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red chili flakes (optional)
Instructions
- Preheat oven to 425°F.
- Place quartered gold potatoes on a baking sheet lined with parchment paper. Roast for 35-40 minutes until golden brown and tender.
- In a large mixing bowl, combine chopped green onions, diced cucumber, chopped pistachios, dill, and parsley.
- In a separate bowl, whisk together mayonnaise, mustard, minced garlic, lemon juice, maple syrup, salt, and pepper until smooth.
- Allow roasted potatoes to cool for 5-10 minutes before adding them to the veggie mixture.
- Gently fold the cooled potatoes into the vegetable mix and coat with the dressing.
- Serve warm or chill in the fridge for at least an hour before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 245
- Sugar: 3g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Find it online: https://kitchenmealplan.com/roasted-potato-salad-recipe/