Roasted Potato Salad with Crisp Gold Potatoes and Pistachios
By Mason Brooks
Prep
10 min
Cook
40 min
Total
50 min
Servings
4
This roasted potato salad would be a good dish to bring to a potluck or other gathering. Potatoes are roasted until golden and crusty and tossed with a creamy mayonnaise-based dressing made with mustard and garlic, and lemon juice. Sliced cucumber, green onions, dill, parsley, and salted pistachios are added as a topping.
Quartered whole potatoes baked at 425℉ until tender. Mix mayonnaise, brown mustard, garlic, lemon juice, and maple syrup or agave syrup for a salad dressing with a sweet and sour flavor. Combine baked potatoes with salad dressing and other toppings, including cucumbers, green onions, herbs, and chopped pistachios, to coat all potatoes with dressing.
Use golden and partially browned potatoes for this recipe. White potatoes will not have the same color contrast with the salad dressing as partially browned potatoes. Let potatoes cool before serving to make it easier to toss the salad. Toss carefully after adding other vegetables and herbs to the salad to avoid crumbling the potatoes.
Serve warm right away or cold as a side dish to bring to a potluck. Other side dishes to serve with this dish include Korean BBQ baked beans, kimchi grilled cheese sandwiches, and veggie burgers. To store leftovers, refrigerate in an airtight container. Serve cold or let the cooked dish warm to room temperature before serving.
Why you'll love this recipe
- Potluck guests will eat a mixture of roasted potatoes and cucumbers with herbs and pistachios, which offers more variety and flavor than soft boiled potato salad.
- Family members can consume the meal warm from the bowl or at a later meal cold.
- Bean salad is a good side dish for hamburgers, grilled cheese sandwiches, baked beans, and other vegetables or greens.
- The cream salad dressing is easy to make because the ingredients used (mayonnaise, mustard, garlic, lemon juice, and maple syrup or agave syrup).
- Provide a variety of sour, salty, and sweet tastes to the dressing. No other ingredients are needed.
- Picky eaters will not have to eat red pepper flakes or other optional toppings.
- Dressing, potatoes, and green onions provide familiar flavors that can complement the main salad and encourage picky eaters to try new foods.
- Leftovers are helpful because the salad is meant to be served cold, and standing the salad at room temperature for a period of time makes the dressing easier to scoop.
Ingredients
- •1 ½ lb gold potatoes (quartered, skin-on)
- •2 green onions (chopped)
- •1 cucumber (chopped)
- •⅓ cup salted shelled pistachios (chopped)
- •2 tbsp fresh dill (chopped)
- •2 tbsp fresh parsley (chopped)
- •¼ cup mayonnaise (regular or vegan)
- •2 tbsp brown mustard (or Dijon mustard)
- •3 cloves garlic (minced or grated)
- •1 tbsp lemon juice (fresh or bottled)
- •1 tbsp maple syrup (or agave syrup)
- •½ tsp salt
- •¼ tsp ground black pepper
- •¼ tsp red chili flakes (optional)
- •oil (for drizzling potatoes and greasing the baking sheet)
Instructions
- 1
Preheat the oven to 425℉.
- 2
Place the quartered potatoes on a greased or parchment paper-lined baking sheet and roast for 35 to 40 minutes, or until golden brown with tender, fluffy insides.
- 3
Meanwhile, combine the green onions, cucumber, pistachios, dill, and parsley in a large mixing bowl. Mix and set aside.
- 4
Combine the mayonnaise, mustard, garlic, lemon juice, maple or agave syrup, salt, pepper, and red chili flakes, if using, in another bowl.
- 5
Whisk the dressing until smooth.
- 6
Once the potatoes are roasted, let them cool for a few minutes.
- 7
Toss the potatoes with the dressing.
- 8
Pour the chopped vegetables over the salad and gently mix until well combined.
- 9
Serve right away for a warm potato salad or chill in the refrigerator for a cold potato salad.
FAQ
Nutrition (per serving)
Calories
319
Protein
7g
Fat
16g
Carbs
40g
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