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Roasted Potato Salad

Roasted Potato Salad with Herbs and Crunchy Pistachios

This Roasted Potato Salad combines Yukon gold potatoes, fresh herbs, and crunchy pistachios for a delicious twist on a classic dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pounds Yukon Gold Potatoes quarter them for roasting
  • 1 cup Cucumber diced
  • 1/2 cup Green Onions chopped
  • 1/4 cup Fresh Herbs such as Dill and Parsley
  • 1/2 cup Pistachios chopped
For the Dressing
  • 1/2 cup Mayonnaise regular or vegan
  • 1 tablespoon Mustard Brown or Dijon
  • 2 cloves Garlic minced
  • 2 tablespoons Lemon Juice freshly squeezed
  • 1 tablespoon Sweetener Maple Syrup or Agave
  • 1 teaspoon Salt to taste
  • 1 teaspoon Pepper to taste
  • 1/4 teaspoon Red Pepper Flakes optional

Equipment

  • Oven
  • Baking Sheet
  • mixing bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Place the quartered potatoes on a baking sheet and roast for 35–40 minutes, turning halfway through.
  3. In a bowl, combine chopped green onions, diced cucumber, fresh herbs, and pistachios.
  4. In another bowl, whisk together mayonnaise, mustard, garlic, lemon juice, and sweetener until smooth.
  5. Combine the roasted potatoes and drizzle the dressing over them, then toss gently.
  6. Add the vegetable mixture to the potatoes and mix without mashing.
  7. Serve warm or chill in the refrigerator for at least an hour before serving.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 30gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 300mgPotassium: 450mgFiber: 4gSugar: 2gVitamin A: 10IUVitamin C: 25mgCalcium: 4mgIron: 6mg

Notes

This salad can be prepared a day in advance for better flavor integration. Adjust the salad and dressing ingredients to taste as needed.

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