Go Back
–+ servings
Roasted Potato Salad

Savory Roasted Potato Salad with Creamy Herb Dressing

This Roasted Potato Salad features Yukon gold potatoes and crunchy pistachios, elevated by a creamy dressing, making it a vibrant side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pounds Yukon Gold Potatoes Can substitute with red or Russet potatoes.
  • 4 pieces Green Onions Chives or shallots can be used as alternatives.
  • 1 cup Cucumber Radishes can be used for similar texture.
  • 1/2 cup Pistachios Almonds or walnuts work as substitutes.
  • 1/4 cup Fresh Dill Can swap with parsley, cilantro, or thyme.
  • 1/4 cup Fresh Parsley Omit or substitute with other herbs if desired.
For the Dressing
  • 1/2 cup Mayonnaise Regular or vegan.
  • 1 tablespoon Brown Mustard Dijon mustard can be used as an alternative.
  • 2 cloves Garlic Minced.
  • 2 tablespoons Lemon Juice White wine or apple cider vinegar can be swapped.
  • 1 tablespoon Maple Syrup Or Agave Nectar, equal parts sugar can be used.
  • to taste Salt
  • to taste Pepper
  • 1/4 teaspoon Red Chili Flakes Optional.

Equipment

  • Oven
  • mixing bowl
  • Baking Sheet
  • whisk

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C).
  2. Place quartered Yukon gold potatoes on a baking sheet and roast for 35-40 minutes, until golden and fork-tender.
  3. In a mixing bowl, combine chopped green onions, cucumber, pistachios, fresh dill, and parsley. Toss gently.
  4. In a separate bowl, whisk together mayonnaise, brown mustard, minced garlic, lemon juice, maple syrup, salt, and pepper until smooth.
  5. Once potatoes have roasted, add them to the vegetable mixture and pour over the dressing. Toss gently to combine.
  6. Serve immediately warm or chill in the refrigerator for an hour for a cold version.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 300mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 5IUVitamin C: 15mgCalcium: 3mgIron: 8mg

Notes

This salad is best enjoyed fresh, but can be stored in the fridge for up to 3 days in an airtight container.

Tried this recipe?

Let us know how it was!