Roasted Potato Salad

Pistachios add a little of crunch to this roasted potato salad, which is a vivid and savory dish that also features fresh herbs and a delightful homemade dressing.  


Potato Salad – 1.5 pounds gold potatoes quartered, skin-on – 2 green onions chopped – 1 cucumber chopped – ⅓ cup salted shelled pistachios chopped – 2 tablespoons fresh dill chopped – 2 tablespoons fresh parsley chopped

Homemade 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

1. Heat the oven to 425℉. Roast quartered potatoes on a greased or parchment paper-lined baking sheet for 35–40 minutes until golden brown and soft, fluffy.  


2. Mix onions, cucumber, pistachios, dill, and parsley in a large basin. Stir and leave aside.  

3. Mix mayo, mustard, garlic, lemon, sugar, salt, pepper, and red chili flakes in another bowl. Whisk smooth.  

4. After roasting, let potatoes cool for a few minutes. Mix the potatoes with the dressing, then add the chopped veggies to the salad. Mix gently until completely blended.  

5. Warm or cold potato salad can be served immediately or refrigerated.  

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