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Roasted Potato Salad

Vibrant Roasted Potato Salad with Crunchy Pistachios

A delightful Roasted Potato Salad rich with Yukon gold potatoes, fresh herbs, and crunchy pistachios, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salads
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.
  • 1 large Cucumber Substitute with radishes for a peppery twist.
  • 4 scallions Green Onions Chives or shallots are alternatives.
  • 1/4 cup Fresh Herbs (Dill, Parsley) Mix in basil or cilantro for variety.
  • 1/2 cup Pistachios Almonds or walnuts as nut-free options.
For the Dressing
  • 1/2 cup Mayonnaise Vegan mayo or Greek yogurt for lighter option.
  • 1 tablespoon Mustard (Brown/Dijon)
  • 2 cloves Garlic Minced; garlic powder as an alternative.
  • 2 tablespoons Lemon Juice Vinegar can be substituted.
  • 1 tablespoon Sweetener (Maple Syrup/Agave) Honey is an option if not strictly vegan.
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1/4 teaspoon Red Pepper Flakes Optional for added heat.

Equipment

  • Oven
  • Mixing bowl
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Wash and quarter your Yukon gold potatoes and place them on a greased or parchment-lined baking sheet. Roast for 35-40 minutes, flipping halfway through, until golden and fork-tender.
  3. In a large mixing bowl, combine chopped green onions, diced cucumbers, and crushed pistachios. Toss gently and set aside.
  4. Prepare the dressing by whisking together mayonnaise, mustard, minced garlic, lemon juice, and sweetener until smooth. Season with salt, pepper, and optional red pepper flakes.
  5. Once the potatoes are roasted, let them cool slightly, then add to the salad mix and fold in the dressing.
  6. Serve warm or chill in the refrigerator for an hour before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 5mgSodium: 300mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 30mgIron: 1mg

Notes

This salad tastes even better after sitting for a few hours; consider making it a day ahead for gatherings.

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