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–+ servings
Roasted Potato Salad

Delicious Roasted Potato Salad with Crunchy Pistachios

A vibrant Roasted Potato Salad bursting with fresh flavors and textures, perfect for any gathering and accommodating various dietary needs.
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Prep Time 15 minutes
Cook Time 40 minutes
Chilling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 6 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 Russett.
  • 1 cup Cucumber Radishes can be used as a substitute.
  • 1/4 cup Green Onion Chives or shallots are good alternatives.
  • 1/4 cup Fresh Herbs (Dill & Parsley) Cilantro, thyme, or oregano can substitute.
  • 1/2 cup Pistachios Almonds or walnuts can be used for variety.
For the Dressing
  • 1/2 cup Mayonnaise Regular or vegan mayo; Greek yogurt is lighter.
  • 2 tablespoons Mustard Whole-grain or Dijon mustard preferred.
  • 2 cloves Garlic Can substitute with garlic powder or minced shallots.
  • 2 tablespoons Lemon Juice White wine or apple cider vinegar are alternatives.
  • 1 tablespoon Sweetener (Maple Syrup or Agave) Regular sugar can also balance acidity.
  • to taste Salt & Pepper Essential for seasoning to personal preference.
  • to taste Red Pepper Flakes Optional for a subtle heat.

Equipment

  • Oven
  • Baking sheet
  • Mixing Bowl
  • whisk

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Prepare a baking sheet by greasing it lightly or lining it with parchment paper.
  2. Wash and quarter the Yukon gold potatoes. Spread them evenly on the prepared baking sheet and roast for 35-40 minutes, flipping halfway.
  3. In a large mixing bowl, combine chopped green onions, diced cucumber, and pistachios. Add fresh dill and parsley, mixing well.
  4. In another bowl, whisk together mayonnaise, mustard, minced garlic, and lemon juice. Add maple syrup and season with salt, pepper, and optional red pepper flakes.
  5. Once potatoes have cooled slightly, transfer them to the bowl with the dressing and toss gently to coat.
  6. Carefully fold in the vegetable mixture to combine all ingredients well.
  7. Serve the salad warm or allow it to chill in the fridge for about 30 minutes for deeper flavors.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 300mgPotassium: 600mgFiber: 4gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 1mg

Notes

Great served warm or cold; flavors deepen when allowed to sit overnight in the fridge.

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