Best Roasted Potato Salad with Fresh Herbs and a Crunchy Twist

This Best Roasted Potato Salad combines simplicity, fresh ingredients, and vibrant flavors, making it a perfect side dish for any occasion.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 40

Cooling Time 5

Total Time 55

Servings: 6 servings

Course: Salads

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 pounds Gold Potatoes Leave skins on for nutrients.
4 stalks Green Onions Substitute with chives or shallots if necessary.
1 medium Cucumber Radishes can be substituted.
1 cup Pistachios Almonds or walnuts can be used as alternatives.

For the Dressing

1 cup Mayonnaise Use regular or vegan mayonnaise, or Greek yogurt.
2 tablespoons Mustard Brown or whole-grain mustard is preferred.
2 cloves Garlic Minced fresh garlic is best.
2 tablespoons Lemon Juice Vinegar can be used as a substitute.
1 tablespoon Maple Syrup Agave syrup can be used instead.
to taste Salt and Pepper Essential seasonings.
pinch Red Chili Flakes Optional for heat.

Equipment

baking sheet
Mixing Bowls
whisk

Method

Instructions

Preheat your oven to 425°F (220°C).
Wash and quarter the gold potatoes, spreading them on a greased baking sheet.
Roast the potatoes for 35-40 minutes, flipping halfway through.
In a mixing bowl, combine green onions, cucumber, and pistachios.
Whisk together mayonnaise, mustard, garlic, lemon juice, and maple syrup.
Toss the roasted potatoes with the dressing, then fold in the vegetable mix.
Serve warm or chill in the refrigerator for 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 300mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 1mg

Notes

This salad can be prepared ahead of time and stored for up to 3 days. Adjust roasting times based on potato size.

Tried this recipe?

Let us know how it was!