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roasted potato salad featured

Crispy Roasted Potato Salad with Pistachios and Fresh Herbs

This elevated potato salad features golden roasted potatoes tossed with crunchy pistachios, fresh herbs, and a tangy mustard-garlic dressing.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Potato & Starchy Salads
Cuisine: American
Calories: 319
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowls

Method
 

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. Arrange quartered potatoes on the baking sheet in a single layer and roast for 35-40 minutes until golden and tender inside.
  3. While potatoes roast, combine green onions, cucumber, pistachios, dill and parsley in a large bowl.
  4. In a separate bowl, whisk together mayo, mustard, garlic, lemon juice, maple syrup, salt, pepper and chili flakes if using.
  5. Let roasted potatoes cool for a few minutes, then toss with the dressing.
  6. Add the potato mixture to the bowl with vegetables and herbs, then gently fold everything together.
  7. Serve warm immediately or refrigerate for a chilled version.

Notes

  • For extra crispy potatoes, toss with 1-2 tablespoons olive oil before roasting.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • The flavors improve over time! For a lighter version, substitute Greek yogurt for some or all of the mayonnaise.