Roasted Potato Salad Delight (Print Version)
# Ingredients:
→ Potato Salad
01 -
¾ pound gold potatoes, quartered, skin-on
02 -
1 green onion, chopped
03 -
½ cucumber, chopped
04 -
⅕ cup salted shelled pistachios, chopped
05 -
1 tablespoon fresh dill, chopped
06 -
1 tablespoon fresh parsley, chopped
→ Homemade Dressing
07 -
⅕ cup mayonnaise (regular or vegan)
08 -
1 tablespoon brown mustard or Dijon mustard
09 -
1 ½ garlic cloves, minced or grated
10 -
½ tablespoon lemon juice (fresh or bottled)
11 -
½ tablespoon maple syrup or agave syrup
12 -
¼ teaspoon salt
13 -
⅕ teaspoon ground black pepper
14 -
⅕ teaspoon red chili flakes (optional)
# Instructions:
01 -
Preheat the oven to 425℉.
02 -
Place the quartered potatoes on a greased or parchment paper-lined baking sheet and roast for 35-40 minutes, or until golden brown with tender, fluffy insides.
03 -
In a large mixing bowl, combine the onions, cucumber, pistachios, dill, and parsley. Mix well and set aside.
04 -
In another bowl, combine the mayonnaise, mustard, garlic, lemon juice, sweetener, salt, pepper, and red chili flakes (if using). Whisk until smooth.
05 -
Once the potatoes are roasted, let them cool for a few minutes.
06 -
Toss the potatoes with the dressing, then add the chopped vegetable mixture. Gently mix until well combined.
07 -
Serve immediately for a warm potato salad or chill in the refrigerator for a cold potato salad.
# Notes:
01 -
This recipe works with any type of potato. You can leave the skins on or peel them based on your preference.