Best Roasted Potato Salad
A vibrant and flavorful roasted potato salad with fresh herbs, a delightful homemade dressing, and pistachios for a bit of crunch.
❤️ Why You Will Love This Recipe
- This roasted potato salad recipe is packed with fresh and vibrant flavors.
- Herbed potato salad is super easy to make. You only need to roast the potatoes, then toss everything together.
- This healthy salad can be served as an appetizer, or side dish, and is filling and satisfying enough to be served as a main course. It makes a perfect salad for lunch or dinner!
- Naturally gluten-free, vegetarian, soy-free, dairy-free, and easily made vegan and plant-based with one simple swap.
🌿 Ingredients and Substitutes
Potatoes: The main ingredient in the roasted potato salad, providing a hearty and filling base. I love to use Yukon gold potatoes, but any potato will work—red, Russett, you name it! I like the texture that keeping the skins on provides, but if you prefer your potatoes peeled, go for it.
Cucumber: Adds a refreshing crunch and coolness to the salad. Can be substituted with radishes for a similar effect.
Green onion: Provides a mild onion flavor and adds a vibrant touch. Substitutes like chives or shallots can be used.
Fresh herbs: Parsley and dill enhance the overall taste and aroma of the salad. Other herbs like cilantro, thyme, or oregano can be used depending on personal preference and availability.
Pistachios: Offer a delightful nutty crunch and richness to the salad. Other nuts like almonds or walnuts can be substituted.
Mayonnaise: Creates a creamy and tangy dressing for the salad. You can use vegan mayo (I do, as I actually prefer it!). Greek yogurt or sour cream can be used as healthier alternatives as well.
Mustard: Adds a tangy and slightly spicy flavor to the dressing. I like to use whole-grain brown mustard but feel free to swap it out for Dijon or any mustard you prefer.
Garlic: Infuses a pungent and savory taste into the salad. Garlic powder or minced shallots can be used if fresh garlic is not available.
Lemon juice: Provides a bright and citrusy acidity that balances the flavors. Substitutes like white wine vinegar or apple cider vinegar can be used.
Sweetener: Balances the acidity and adds a touch of sweetness to the dressing. Honey, maple syrup, or agave nectar work great in this recipe.
Salt and pepper: Essential for seasoning and enhancing the flavors of the salad. Adjust to taste if needed.
Red pepper flakes: This optional ingredient adds a subtle spicy kick to the salad.
🔪 How to Make Roasted Potato Salad
- Begin by roasting the potatoes in the oven until tender and crisp.
- Chop the veggies and make the dressing.
- When the potatoes are done roasting, toss everything together until well coated and combined.
- Serve the salad warm or place it in the refrigerator for at least a few hours to serve the salad fully chilled.
- Enjoy!
🍽️ Serving Ideas
- Veggie burger accompaniment: Serve the roasted potato salad alongside veggie burgers or veggie patties. It adds a hearty and flavorful element to the meal.
- Wrap or burrito filling: Use the roasted potato salad as a filling for wraps or burritos. Add some grilled vegetables, salsa, and cheese for a delicious and portable vegetarian meal.
- Salad topping: Sprinkle the roasted potato salad over a bed of fresh salad greens, along with other vegetables, nuts, and seeds. It adds a flavorful and substantial component to the salad.
- Quinoa or grain bowl: Combine the roasted potato salad with cooked quinoa or your favorite grain, along with roasted vegetables and a protein source like beans or tofu. It creates a well-rounded vegetarian meal in a bowl.
- Taco or quesadilla filling: Use the roasted potato salad as a filling for vegetarian tacos or quesadillas. Add some cheese, hot sauce, and fresh herbs for extra flavor.
- Bruschetta topping: Spoon the roasted potato salad onto toasted baguette slices and serve as a vegetarian bruschetta. It makes for a tasty and satisfying appetizer or snack.
🥗 More Delicious Salad Recipes
Roasted Potato Salad Recipe
Ingredients
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
Instructions
- Preheat the oven to 425℉.
- Place the quartered potatoes on a greased or parchment paper-lined baking sheet and roasted them for 35-40 minutes, or until golden brown with tender, fluffy insides.
- Meanwhile in a large mixing bowl, combine the onions, cucumber, pistachios, dill and parsley. Give a mix and set aside.
- In another bowl, combine the mayo, mustard, garlic, lemon, sweetener, salt, pepper, and red chili flakes (if using). Whisk until smooth.
- Once the potatoes are roasted, let them cool for a few minutes.
- Toss the potatoes with the dressing, then pour the chopped veggies over the salad. Gently mix until all is well combined.
- Serve right away for a warm potato salad or chill in the refrigerator for a cold potato salad.
- Enjoy!
I don’t usually like potato salad but this one was soo tasty. The roasted potatoes were such a good texture and the “sauce” for the potato salad was so flavorful.
This is one of the best potato salads I’ve ever tasted. Loved the dijon lemon dressing and the crunch and flavor from the pistachios and green onions is perfect.
Wow, such a great combination of flavors and I LOVE the addition of the pistachios for added crunch! Roasting the potatoes really gave them so much more flavor, than most recipes that boil them.
I love the addition of pistachios to this roasted potato salad! It has a better texture ad bursting with flavors!
I made this roasted potato salad yesterday and it turned out so perfect! The ingredients are a match made in heaven. Plus, my family enjoyed them! This recipe is a must-try!