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Roasted Potato Salad

Savory Roasted Potato Salad with Fresh Herbs and Crunchy Nuts

This Roasted Potato Salad is a vibrant dish combining crispy potatoes, fresh herbs, and crunchy pistachios, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 40 minutes
Chill Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pounds Gold Potatoes Yukon gold preferred
  • 4 pieces Green Onions Chopped; substitute with chives if needed
  • 1 medium Cucumber Diced; radishes are an alternative
  • 1/2 cup Pistachios Roughly chopped; almonds or walnuts can be used
  • 1/4 cup Fresh Dill Chopped; can substitute with cilantro or thyme
  • 1/4 cup Fresh Parsley Chopped; optional
For the Dressing
  • 1/2 cup Mayonnaise Vegan mayo for plant-based version
  • 2 tablespoons Mustard Whole-grain brown or Dijon recommended
  • 2 cloves Garlic Minced; can use garlic powder as alternative
  • 2 tablespoons Lemon Juice Can substitute with apple cider vinegar
  • 1 tablespoon Sweetener (Maple Syrup or Agave) Honey can be used as an alternative
  • to taste Salt
  • to taste Pepper
  • 1/4 teaspoon Red Chili Flakes Optional

Equipment

  • Oven
  • Baking sheet
  • mixing bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Wash and quarter the gold potatoes, then spread them evenly on a greased baking sheet and roast for 35-40 minutes until golden brown.
  3. In a large mixing bowl, combine chopped green onions, diced cucumber, and roughly chopped pistachios with chopped dill and parsley. Toss gently and set aside.
  4. In a separate bowl, whisk together mayonnaise, mustard, minced garlic, lemon juice, sweetener, salt, pepper, and red chili flakes until smooth.
  5. Once the potatoes are cooked and cooled slightly, transfer to the bowl with the dressing and gently toss until coated.
  6. Carefully fold in the chopped green onions, cucumber, and pistachios, mixing gently without crushing the potatoes.
  7. Serve warm or refrigerate for 30 minutes for a refreshing chilled option.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 300mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 1mg

Notes

Letting the salad sit enhances its flavors. It can be stored in the fridge for up to 3 days.

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