Roasted Potato Salad with Crisp Gold Potatoes and Pistachios
By Mason Brooks
Prep
10 min
Cook
40 min
Total
50 min
Servings
4
Bring this roasted potato salad to a potluck or set it beside veggie burgers. Crisp-edged gold potatoes are tossed with a creamy mayonnaise, mustard, garlic, and lemon dressing, then finished with cucumber, green onion, fresh dill, parsley, and salted pistachios for cool freshness and nutty crunch.
Quartered, skin-on gold potatoes roast at 425℉ until their centers are tender and fluffy. The mayonnaise, brown mustard, garlic, lemon juice, and maple or agave syrup make a smooth dressing with tang and gentle sweetness. Tossing the warm potatoes in that dressing first helps coat every piece before the cucumber, green onions, herbs, and chopped pistachios are folded in.
Look for potatoes that are deeply golden with crisp edges before taking them from the oven; pale potatoes will not bring the same contrast to the creamy dressing. Let them cool for a few minutes so the salad is easier to toss. Mix gently once the vegetables and herbs are added, since rough stirring can break up the tender roasted potato quarters.
Serve it warm right after mixing or chill it for a cold salad that travels well to a potluck. It also works beside Korean BBQ baked beans, kimchi grilled cheese, or veggie burgers. Keep leftovers in an airtight container and serve them chilled, or let the bowl stand briefly before serving.
Why you'll love this recipe
- Potluck guests get crisp roasted potatoes, cool cucumber, fresh herbs, and pistachios in one bowl, so each serving has more texture than a soft boiled-potato salad.
- Families can serve it warm straight from the mixing bowl or chilled later, making it useful alongside burgers, grilled cheese, baked beans, or a simple bed of greens.
- The creamy dressing stays focused because mayonnaise, mustard, garlic, lemon, and maple or agave syrup balance tang, savory depth, and gentle sweetness without extra components.
- Picky eaters can leave out the optional red chili flakes, while the potatoes, creamy dressing, and mild green onions keep the main salad familiar and approachable.
- Leftovers remain practical because the salad is designed to be served chilled, and a short rest at room temperature makes the dressing easier to scoop.
- A crowd is easy to accommodate because the recipe card offers 2x, 3x, and 4x scaling, while the salad can be assembled in a large mixing bowl.
Ingredients
- •1.5 lb gold potatoes (quartered, skin-on)
- •2 green onions (chopped)
- •1 cucumber (chopped)
- •0.33 cup salted shelled pistachios (chopped)
- •2 tbsp fresh dill (chopped)
- •2 tbsp fresh parsley (chopped)
- •0.25 cup mayonnaise (regular or vegan)
- •2 tbsp brown mustard (or Dijon mustard)
- •3 cloves garlic (minced or grated)
- •1 tbsp lemon juice (fresh or bottled)
- •1 tbsp maple syrup (or agave syrup)
- •0.5 tsp salt
- •0.25 tsp ground black pepper
- •0.25 tsp red chili flakes (optional)
- •oil (for drizzling potatoes and greasing the baking sheet)
Instructions
- 1
Preheat the oven to 425℉.
- 2
Place the quartered potatoes on a greased or parchment paper-lined baking sheet and roast for 35 to 40 minutes, or until golden brown with tender, fluffy insides.
- 3
Meanwhile, combine the green onions, cucumber, pistachios, dill, and parsley in a large mixing bowl. Mix and set aside.
- 4
Combine the mayonnaise, mustard, garlic, lemon juice, maple or agave syrup, salt, pepper, and red chili flakes, if using, in another bowl.
- 5
Whisk the dressing until smooth.
- 6
Once the potatoes are roasted, let them cool for a few minutes.
- 7
Toss the potatoes with the dressing.
- 8
Pour the chopped vegetables over the salad and gently mix until well combined.
- 9
Serve right away for a warm potato salad or chill in the refrigerator for a cold potato salad.
FAQ
Nutrition (per serving)
Calories
319
Protein
7g
Fat
16g
Carbs
40g
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