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Roasted Potato Salad Recipe

Roasted Potato Salad

This recipe reinvents the classic potato salad by roasting the potatoes until they are crispy and golden, which adds a wonderful depth of flavor and texture that boiled potatoes lack. The salad is then tossed with fresh herbs, crisp cucumber, a creamy mustard dressing, and crunchy pistachios. It can be served either warm or chilled, making it a versatile and vibrant side dish for any occasion.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 319
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1.5 pounds gold potatoes, quartered with the skin on
  • 2 green onions, chopped
  • 1 cucumber, chopped
  • ⅓ cup salted shelled pistachios, roughly chopped
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  • ¼ cup mayonnaise (regular or vegan works great)
  • 2 tablespoons brown mustard
  • 3 minced garlic cloves
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon maple syrup
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon of red chili flakes (optional)

Equipment

  • baking sheet
  • parchment paper
  • Large mixing bowl
  • Small bowl
  • Whisk

Method
 

Instructions
  1. Prep Your Oven and Potatoes: Start by preheating your oven to 425°F. Give your potatoes a good wash and chop them into quarters. Place them on a baking sheet lined with parchment paper for easy cleanup, then slide them into the preheated oven.
  2. Roast to Perfection: Let the potatoes roast for 35-40 minutes. You’ll know they’re ready when they are golden brown, crispy on the outside, and easily pierced with a fork.
  3. Mix the Fresh Ingredients: While the potatoes are roasting, grab a large mixing bowl. Add the chopped green onions, cucumber, pistachios, dill, and parsley. Give it a gentle mix to combine everything.
  4. Whisk the Dressing: In a separate, smaller bowl, whisk together the mayonnaise, brown mustard, minced garlic, lemon juice, maple syrup, salt, pepper, and optional red chili flakes until smooth and creamy.
  5. Cool Slightly: Once the potatoes are done, pull them from the oven and let them cool on the baking sheet for about 5-10 minutes. They should be warm, not piping hot.
  6. Combine and Serve: Transfer the warm potatoes to the large bowl with the veggie mixture. Pour the dressing over everything and gently toss until all the ingredients are well-coated. Serve your delicious herbed potato salad right away, or chill it in the fridge if you prefer a cold salad.

Notes

For the best texture, do not crowd the potatoes on the baking sheet; use two if necessary. Taste and adjust the dressing before combining. The salad is delicious served warm or cold. You can swap pistachios for walnuts or pecans. To make ahead, store roasted potatoes, dressing, and fresh veggies separately in the fridge for up to 2 days.