Description
A vibrant and flavorful roasted potato salad featuring crispy gold potatoes, fresh cucumber, and green onions, tossed with a zesty dill and parsley dressing enriched with mustard, garlic, and a hint of sweetness from maple syrup. Perfect as a hearty side dish or light lunch.
Ingredients
Scale
Potatoes
- 1.5 pounds gold potatoes, quartered, skin-on
Vegetables & Herbs
- 1 cucumber, chopped
- 2 green onions, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
Nuts
- â…“ cup salted, shelled pistachios, chopped
Dressing
- ¼ cup mayonnaise (regular or vegan)
- 2 tablespoons brown mustard or Dijon mustard
- 3 garlic cloves, minced or grated
- 1 tablespoon fresh lemon juice
- 1 tablespoon maple syrup or agave syrup
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red chili flakes (optional)
Instructions
- Roast the Potatoes: Preheat your oven to 425°F (220°C). Toss the quartered gold potatoes in a little oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for about 30-35 minutes, turning halfway through, until the potatoes are golden and tender.
- Prepare the Dressing: While the potatoes roast, whisk together the mayonnaise, mustard, minced garlic, lemon juice, maple syrup, salt, black pepper, and optional red chili flakes in a large bowl until smooth and well combined.
- Combine Salad Ingredients: Once the potatoes are roasted and slightly cooled, add them to the bowl with the dressing. Add the chopped cucumber, green onions, pistachios, fresh dill, and parsley. Gently toss everything together to evenly coat all the ingredients with the dressing.
- Serve: Taste and adjust seasoning if needed. Serve the roasted potato salad warm or chilled as desired. It makes a delicious side dish for barbecues, picnics, or a wholesome lunch.
Notes
- You can use either regular or vegan mayonnaise depending on dietary preferences.
- For a nut-free version, omit the pistachios or substitute with toasted sunflower seeds.
- If you prefer a spicier salad, increase the amount of red chili flakes to taste.
- Make sure potatoes are roasted until crispy on the outside and tender inside for the best texture.
- Maple syrup adds balanced sweetness but agave syrup works well as a vegan alternative.
