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Best Roasted Potato Salad

Best Roasted Potato Salad with Herb Crunch and Zing

Discover the Best Roasted Potato Salad, a delightful mix of flavors with crispy veggies and nutty crunch.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Salad
Cuisine: Gluten-Free, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pounds Yukon Gold Potatoes Can substitute with red or Russett potatoes.
  • 1 cup Cucumber Or radishes for similar texture.
  • 1/2 cup Green Onions Chives or shallots can be used for milder taste.
  • 1/4 cup Fresh Dill Can swap for parsley, cilantro, thyme or oregano.
  • 1/2 cup Pistachios Almonds or walnuts can also be used.
For the Dressing
  • 1/2 cup Mayonnaise Vegan mayo or Greek yogurt are alternatives.
  • 1 tablespoon Brown Mustard Dijon mustard can be substituted.
  • 2 cloves Garlic Can use garlic powder or minced shallots.
  • 2 tablespoons Lemon Juice White wine vinegar or apple cider vinegar are alternatives.
  • 1 tablespoon Maple Syrup Honey or agave nectar can also work.
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/4 teaspoon Red Chili Flakes Optional for a spicy kick.

Equipment

  • Oven
  • Baking sheet
  • Mixing Bowl
  • Whisk

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Wash and quarter the Yukon Gold potatoes, spread them on the baking sheet, and roast for 35-40 minutes.
  3. Chop the green onions and cucumber, then combine them in a large bowl with the pistachios and fresh dill.
  4. In another bowl, whisk together the mayonnaise, brown mustard, minced garlic, lemon juice, maple syrup, salt, and pepper.
  5. Once the potatoes have cooled slightly, add them to the vegetable mixture and drizzle the dressing over the top, tossing gently.
  6. Serve the salad warm or chill in the refrigerator before serving, adding cucumbers right before serving for extra crunch.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 300mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

Allow roasted potatoes to cool briefly to prevent wilting the fresh vegetables. Adjust the dressing's acidity and seasoning to taste.

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