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Best Roasted Potato Salad Recipe

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4.3 from 30 reviews

This Best Roasted Potato Salad features perfectly roasted gold potatoes tossed with a vibrant mix of fresh vegetables, pistachios, and herbs, all coated in a creamy homemade dressing. A versatile side dish that can be enjoyed warm or chilled, it combines crispy roasted textures with refreshing flavors for an irresistible salad experience.

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 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

  1. Preheat and Roast Potatoes: Preheat your oven to 425℉. Place the quartered gold potatoes on a greased or parchment paper-lined baking sheet. Roast them for 35-40 minutes until they are golden brown on the outside and tender with fluffy insides.
  2. Prepare Vegetables and Nuts: While the potatoes are roasting, combine the chopped green onions, cucumber, salted shelled pistachios, fresh dill, and parsley in a large mixing bowl. Toss to mix evenly and set aside.
  3. Make the Dressing: In a separate bowl, whisk together the mayonnaise, mustard, minced garlic, lemon juice, maple syrup, salt, pepper, and red chili flakes if using. Whisk until the mixture is smooth and creamy.
  4. Cool and Toss Potatoes: Once the potatoes are roasted, allow them to cool for a few minutes. Then, toss the warm potatoes with the homemade dressing until well coated.
  5. Combine Salad Ingredients: Pour the chopped vegetable and herb mixture over the dressed potatoes. Gently mix everything together to ensure an even distribution of flavors.
  6. Serve: Serve the salad immediately for a warm potato salad or refrigerate it to enjoy a cold version later.
  7. Enjoy: Savor your flavorful and textured roasted potato salad as a perfect side dish for any meal or gathering.

Notes

  • You can substitute mayonnaise with vegan mayo to make this recipe vegan friendly.
  • Feel free to use different nuts if pistachios are unavailable, like walnuts or almonds, though the flavor will vary.
  • The red chili flakes are optional; omit if you prefer no heat.
  • For extra crispy potatoes, make sure they are spread out in a single layer during roasting.
  • This salad can be made in advance and stored in the refrigerator for up to 2 days.

Find it online: https://deliciousyum.com/best-roasted-potato-salad-recipe/