Best Roasted Potato Salad for Flavorful Gatherings at Home
Experience the crowd-pleasing Best Roasted Potato Salad, combining crispy potatoes, refreshing vegetables, and a creamy dressing.
Equipment
- - Oven
- - Mixing bowl
- - Baking sheet
- Whisk
Ingredients
For the Salad
- 1.5 pounds gold potatoes quartered with skin-on
- 2 green onions chopped
- 1 cucumber chopped
- ⅓ cup salted shelled pistachios chopped
For the Dressing
- ¼ cup mayonnaise regular or vegan
- 2 tablespoons brown mustard or Dijon mustard
- 3 garlic cloves minced or grated
- 1 tablespoon lemon juice fresh or bottled
- 1 tablespoon maple syrup or agave syrup
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red chili flakes optional
Instructions
Preparation Steps
- Preheat the oven to 425℉.
- Roast the quartered potatoes on a greased or parchment paper-lined baking sheet for 35-40 minutes.
- Combine in a large mixing bowl the green onions, chopped cucumber, pistachios, dill, and parsley.
- Whisk together in another bowl the mayonnaise, mustard, minced garlic, lemon juice, sweetener, salt, pepper, and red chili flakes (if using).
- Cool the roasted potatoes for a few minutes after taking them out of the oven.
- Toss the warm potatoes gently with the creamy dressing, then pour in the chopped veggies and mix until everything is well balanced.
- Serve right away for a warm dish or chill it in the refrigerator for a refreshing cold potato salad.
Notes
Garnish with extra parsley or dill for a fresh touch. Refrigerate for at least 30 minutes before serving for enhanced flavors.