Best Roasted Potato Salad
This Best Roasted Potato Salad features roasted potatoes, fresh vegetables, and a creamy dressing for a delightful dish.
Equipment
- oven
- baking sheet
- mixing bowl
- Whisk
Ingredients
Potato Salad
- 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
Homemade Dressing
- ¼ cup mayonnaise regular or vegan
- 2 tablespoons brown mustard or Dijon mustard
- 3 cloves garlic 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
Preparation
- 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. Give a mix and set aside.
- In another bowl, combine the mayo, mustard, garlic, lemon, sweetener, 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, then pour the chopped veggies over the salad. Gently mix until all is well combined.
- Serve right away for a warm potato salad or chill in the refrigerator for a cold potato salad.
- Enjoy!
Notes
This recipe works with any type of potato. Please use what you like! I prefer the skins on, but feel free to peel the potatoes if you prefer.
Nutrition
Serving: 1servingCalories: 319kcalCarbohydrates: 40gProtein: 7gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 6mgSodium: 395mgPotassium: 988mgFiber: 6gSugar: 7gVitamin A: 354IUVitamin C: 43mgCalcium: 63mgIron: 2mg
Tried this recipe?Let us know how it was!