Description
A delightful twist on the classic potato salad combining roasted potatoes with fresh vegetables and a creamy dressing.
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
- 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 they are golden brown on the outside and tender on the inside.
- Meanwhile, in a large mixing bowl, combine the green onions, cucumber, pistachios, dill, and parsley. Mix well and set aside.
- In another bowl, combine the mayonnaise, mustard, garlic, lemon juice, maple syrup, salt, black pepper, and red chili flakes (if using). Whisk until smooth.
- Once the potatoes are roasted, let them cool for a few minutes.
- Toss the warm potatoes with the dressing. Then, pour the chopped vegetables over the salad and gently mix until everything is well combined.
- Serve immediately for a warm potato salad, or chill in the refrigerator to serve it cold.
Notes
Leftover roasted potato salad can be stored in an airtight container in the refrigerator for about 3-5 days. Add fresh herbs before serving to freshen up the flavors.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American