Description
A vibrant and bold twist on classic potato salad featuring warm roasted potatoes, crunchy cucumbers, and fresh herbs in a creamy dressing.
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
- Preheat the oven to 425°F (220°C).
- Wash and quarter the gold potatoes, keeping the skins on. Toss with olive oil, salt, and pepper.
- Spread the seasoned potatoes on a baking sheet and roast for about 25-30 minutes, tossing halfway through.
- Chop the cucumber, green onions, dill, and parsley. In a bowl, mix together the mayonnaise, mustard, garlic, lemon juice, maple syrup, and additional salt and pepper.
- Combine the roasted potatoes with the vegetables and dressing, tossing gently to coat.
- Chill the salad in the fridge for at least 30 minutes before serving.
- Serve and enjoy, optionally garnished with more herbs or chili flakes.
Notes
This salad is versatile and can be served warm, at room temperature, or chilled. It pairs well with grilled meats and can be made ahead of time for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg
Keywords: roasted potato salad, vegetarian salad, summer salad, side dish, picnic recipes