This Roasted Potato Salad is a delicious, vibrant twist on the classic potato salad. Oven-roasted potatoes bring a rich, crispy texture, while fresh herbs, crisp cucumbers, and crunchy pistachios add layers of flavor and crunch. Tossed in a tangy homemade dressing, this gluten-free, vegetarian-friendly dish is perfect for picnics, barbecues, or meal prep!
Why You’ll Love This Recipe
- Crispy & Flavorful – Roasting the potatoes adds a deep, caramelized taste.
- Fresh & Crunchy – Cucumber, pistachios, and green onions create texture and balance.
- No Heavy Mayo Base – Light yet creamy dressing with a touch of mustard, lemon, and garlic.
- Versatile & Make-Ahead Friendly – Enjoy warm or chilled, perfect for meal prep.
- Easily Customizable – Make it vegan, spicy, or extra herby with simple tweaks.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Salad:
- 1.5 pounds gold potatoes, quartered, skin-on
- 1 cucumber, chopped
- 2 green onions, chopped
- ⅓ cup salted, shelled pistachios, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, 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 fresh lemon juice
- 1 tablespoon maple syrup or agave syrup
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red chili flakes (optional)
Directions
1. Roast the Potatoes
- Preheat the oven to 425°F (220°C).
- Place the quartered potatoes on a parchment-lined baking sheet.
- Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
- Roast for 30–35 minutes, flipping halfway through, until golden brown and tender.
2. Prepare the Dressing
- In a small bowl, whisk together mayonnaise, mustard, garlic, lemon juice, maple syrup, salt, black pepper, and red chili flakes (if using) until smooth.
3. Assemble the Salad
- Let the roasted potatoes cool slightly.
- In a large mixing bowl, combine the roasted potatoes, cucumber, green onions, pistachios, dill, and parsley.
- Pour the dressing over the salad and gently toss to coat everything evenly.
4. Serve & Enjoy
- Serve warm or refrigerate for at least an hour for a chilled version.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cooking Time: 35 minutes
- Total Time: 45 minutes
- Calories: Approximately 250 kcal per serving
Variations
- Spicy Kick – Add extra chili flakes or chopped jalapeños.
- Extra Creamy – Mix in Greek yogurt or sour cream for a richer dressing.
- Vegan Version – Use vegan mayo for a dairy-free option.
- Nut-Free – Swap pistachios for sunflower seeds or omit them.
- Add Protein – Top with grilled chicken, chickpeas, or boiled eggs for a full meal.
- Herb Swap – Try basil, chives, or cilantro for a flavor twist.
Storage & Make-Ahead
- Refrigerator: Store in an airtight container for up to 3 days.
- Make-Ahead: Roast the potatoes a day in advance and assemble before serving.
- Reheating: Enjoy cold or gently warm in a skillet over medium heat.
FAQs
Can I use sweet potatoes instead?
Yes! Sweet potatoes will add a naturally sweet contrast to the tangy dressing.
Can I substitute a different nut for pistachios?
Absolutely! Try almonds, walnuts, or pecans for a different crunch.
Do I need to peel the potatoes?
No, keeping the skin on adds texture, nutrients, and a rustic look.
What can I serve with this salad?
Great with grilled meats, seafood, or as a stand-alone vegetarian dish.
How do I keep the potatoes from getting soggy?
Let them cool slightly before adding dressing to maintain crispiness.
Can I use a different dressing?
Yes! A balsamic vinaigrette, tahini dressing, or yogurt-based dressing would work well.
How do I make this salad more filling?
Add quinoa, lentils, chickpeas, or grilled chicken for a hearty version.
Can I make this ahead for a party?
Yes! Assemble everything except the nuts and dressing and mix them in just before serving.
What’s the best way to roast the potatoes evenly?
Spread them in a single layer without overcrowding the pan for even roasting.
Can I use red or russet potatoes instead of gold?
Yes, but gold potatoes have the best buttery texture and crispness for this recipe.
Conclusion
This Roasted Potato Salad is a fresh, flavorful, and satisfying dish that’s perfect for any season. Whether served warm or cold, it’s packed with crunchy pistachios, crisp cucumbers, and a zesty dressing that makes every bite exciting. Try it today for your next picnic, barbecue, or weeknight dinner!
Print
Roasted Potato Salad
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Roasted Potato Salad is a vibrant and flavorful twist on the classic! Featuring crispy oven-roasted potatoes, fresh herbs, crunchy pistachios, and a tangy homemade dressing, this dish is perfect for BBQs, picnics, or a healthy side dish. Serve it warm or chilled for a delicious, easy-to-make salad!
Ingredients
For the Salad:
- 1.5 pounds gold potatoes, quartered, skin-on
- 1 cucumber, chopped
- 2 green onions, chopped
- ⅓ cup salted, shelled pistachios, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, 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 fresh lemon juice
- 1 tablespoon maple syrup or agave syrup
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red chili flakes (optional)
Instructions
1. Roast the Potatoes:
- Preheat oven to 425°F (220°C).
- Place quartered potatoes on a parchment-lined baking sheet.
- Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
- Roast for 30–35 minutes, flipping halfway through, until golden brown and tender.
2. Prepare the Dressing:
- In a small bowl, whisk together:
- Mayonnaise
- Mustard
- Minced garlic
- Lemon juice
- Maple syrup
- Salt, black pepper, and chili flakes (if using)
- Whisk until smooth and well combined.
3. Assemble the Salad:
- Once the potatoes are done, let them cool slightly.
- In a large mixing bowl, combine:
- Roasted potatoes
- Chopped cucumber
- Green onions
- Pistachios
- Fresh dill and parsley
- Pour the dressing over the salad and gently toss to coat everything evenly.
4. Serve:
- Enjoy warm or refrigerate for at least 1 hour for a chilled potato salad.
Notes
- Make It Vegan: Use vegan mayo for a plant-based option.
- Add Extra Crunch: Toss in toasted almonds or sunflower seeds.
- Make It Heartier: Add crumbled feta or grilled chicken for protein.
- Storage: Keep in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish, Salad
- Method: Roasting
- Cuisine: American, Mediterranean-Inspired
