Description
Discover the best roasted potato salad recipe for a delicious and flavorful side dish. Try it today!
Ingredients
Scale
- 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
- Step 1: Preheat the oven to 425℉.
- Step 2: Place the quartered potatoes on a greased or parchment paper-lined baking sheet and roasted them for 35-40 minutes, or until golden brown with tender, fluffy insides.
- Step 3: Meanwhile in a large mixing bowl, combine the onions, cucumber, pistachios, dill and parsley. Give a mix and set aside.
- Step 4: In another bowl, combine the mayo, mustard, garlic, lemon, sweetener, salt, pepper, and red chili flakes (if using). Whisk until smooth.
- Step 5: Once the potatoes are roasted, let them cool for a few minutes.
- Step 6: Toss the potatoes with the dressing, then pour the chopped veggies over the salad. Gently mix until all is well combined.
- Step 7: Serve right away for a warm potato salad or chill in the refrigerator for a cold potato salad.
- Step 8: Enjoy!
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg