Roasted Potato Salad | SaraTasty

Roasted Potato Salad

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

  1. Preheat the oven to 425°F (220°C).
  2. Place the quartered potatoes on a parchment-lined baking sheet.
  3. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
  4. Roast for 30–35 minutes, flipping halfway through, until golden brown and tender.

2. Prepare the Dressing

  1. 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

  1. Let the roasted potatoes cool slightly.
  2. In a large mixing bowl, combine the roasted potatoes, cucumber, green onions, pistachios, dill, and parsley.
  3. Pour the dressing over the salad and gently toss to coat everything evenly.

4. Serve & Enjoy

  1. 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!

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Roasted Potato Salad

Roasted Potato Salad


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  • Author: sara
  • 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:

  1. Preheat oven to 425°F (220°C).
  2. Place quartered potatoes on a parchment-lined baking sheet.
  3. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
  4. Roast for 30–35 minutes, flipping halfway through, until golden brown and tender.

2. Prepare the Dressing:

  1. In a small bowl, whisk together:
    • Mayonnaise
    • Mustard
    • Minced garlic
    • Lemon juice
    • Maple syrup
    • Salt, black pepper, and chili flakes (if using)
  2. Whisk until smooth and well combined.

3. Assemble the Salad:

  1. Once the potatoes are done, let them cool slightly.
  2. In a large mixing bowl, combine:
    • Roasted potatoes
    • Chopped cucumber
    • Green onions
    • Pistachios
    • Fresh dill and parsley
  3. 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
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