Description
A delightful twist on the classic potato salad with roasted potatoes, 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 and roast them for 35-40 minutes, or until golden brown with tender, fluffy insides.
- Meanwhile, in a large mixing bowl, combine the onions, cucumber, pistachios, dill, and parsley. Mix well and set aside.
- In another bowl, combine the mayo, mustard, garlic, lemon juice, maple syrup, salt, pepper, and red chili flakes (if using). Whisk until smooth.
- Once the potatoes are roasted, let them cool for a few minutes.
- Toss the potatoes with the dressing and then pour the chopped veggies over the salad. Gently mix until everything is well combined.
- Serve right away for a warm potato salad or chill in the refrigerator for a cold potato salad. Enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for 3 to 5 days. Adjust herbs and vegetables based on what you have on hand.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American