Description
Indulge in the delightful flavors of this Roasted Potato Salad, a vibrant dish that brings together the warmth of perfectly roasted potatoes, crunchy pistachios, and fresh herbs, all drizzled with a zesty dressing. This salad is an excellent choice for picnics, barbecues, or as a scrumptious side for any meal. Its combination of textures and colors not only makes it visually appealing but also irresistibly delicious. Whether served warm or chilled, this versatile salad is sure to impress your guests and family alike.
Ingredients
Scale
- 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
- 2 tablespoons brown mustard
- 3 garlic cloves (minced)
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F.
- Place quartered potatoes on a baking sheet and roast for 35-40 minutes until golden brown and tender.
- In a large bowl, combine green onions, cucumber, pistachios, dill, and parsley.
- In another bowl, whisk together mayonnaise, mustard, garlic, lemon juice, maple syrup, salt, and pepper until smooth.
- Once the potatoes are done roasting and cooled slightly, toss them with the dressing and then mix in the chopped veggies.
- Serve warm or chill in the refrigerator before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg