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
- 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
- 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
Method
- 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!
Notes
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
Made the recipe just as written and it was delicious! Such a nice variation of the same ol’ potato salad. Was doing a test run for a wedding shower and I can’t wait to make it again for everyone.
That makes my day! I’m so happy you enjoyed this recipe, and I really appreciate you taking the time to share here. 🙂
Love this salad. Made it a lot of times. So easy, so good !!
Hi, Donna! That makes my day! I’m so happy you enjoy this recipe and I really appreciate you taking the time to stop by and share. 🙂
This potato salad was bursting with flavor and texture. There’s creamy and crunchy and freshness and earthiness! Very delicious! Definitely a keeper! Thanks for sharing!
Hi, Alicia! Thanks so much for stopping by and sharing! I’m so happy you enjoyed this recipe. 🙂
Great recipe! Perfect for Mediterranean menu.
Made it twice now. First time was as the recipe was written and that was excellent. Second time, because of the ingredients I had on hand, I made a few swaps – mint instead of parsley and roasted pumpkin seeds instead of pistachios. This variation was also very good. Nice to have some flexibility! Definitely a keeper!
Hi! Thanks so much for visiting! I’m so happy you enjoy this recipe and I really appreciate your feedback! 🙂
If I want to use sugar instead of the agave how much do you think I should put ??
Hi! Thank you for visiting. You would use the same amount – 1 tablespoon. I hope this helps and I hope you enjoy the recipe! 🙂
Delicious!!!!
Made this for a party and it was wiped out! I doubled the recipe but should’ve quadrupled it—seriously. If I hadn’t snuck a little taste beforehand, I wouldn’t have gotten any! The dressing and herbs were such a great combo. I skipped the pistachios because I was rushed (total regret!), but can’t wait to try it with them next time.
Today, the day following the party, I have shared your recipe with 8 that begged for it! THANK YOU!
Hi, Sandra! This makes my day! I’m so happy you (and others!) enjoyed this recipe and I really appreciate you taking the time to stop by and share. Thank you! 🙂
Fantastic dressing ! Would even make a great greens salad dressing. Thanks for the recipe!
I’m so happy to hear it! Thank you for sharing. 🙂
Pistachios in potato salad – absolutely brilliant. I made one tiny change and swapped cucumbers for celery. Thank you for this bright and fun recipe, I’m never making potato salad any other way.
Hi, Erin! Thank you so much for stopping by. I’m so very happy you enjoyed this recipe and I appreciate you taking the time to stop by and share. 🙂
Delicious recipe. I am not a big fan of potato salad, but this was fabulous and everyone loved it! The flavor profile along with the combination of crunch of the nuts, the softer crunch of the cucumbers and then the pillowsoft potatoes was perfect!
Hi, Marla! Thank you so much for stopping by! I’m really happy you enjoyed this recipe and I greatly appreciate the feedback. 🙂
This recipe renewed my faith in potato salad! The flavor of the dressing, combined with roasting the potatoes, is incredible. This will now be my go-to recipe for potato salad!
Hi, Lara! I’m so very happy you enjoyed my recipe! It’s a fave around here as well. 🙂 I appreciate the feedback! Best, Kristen
Holy Moly!! Hands down, this is the best potato salad I have ever had. OUTSTANDING!!! The lemon zing and dijon flavor, the crunch of the pistachio, just perfection. I didn’t have cucumbers, but I will definitely use them next time. I couldn’t find shelled pistachios so I did it by hand hoping the end result would be worth it, definitely a keeper!! THANK YOU
Hi Meagan – Thanks so much for stopping by! This makes my day. 🙂 I’m so very happy you enjoyed the recipe and I really appreciate you taking the time to share here!
Excellent variation on traditional potato salad. The pistachios add a new dimension. I used imported Kewpie mayo, available online and at Asian markets, which in my opinion is better than the US version (which is also very, very good). The herbs, nuts and roasting the potatoes is really what makes this recipe though.
Hi! Thanks so much for stopping by and sharing. I really appreciate the feedback and I’m so happy you enjoyed this recipe! 🙂
Great idea … great ingredients … looking forward to making it, and also using it as a filler in our tacos.
Thanks so much! I hope you enjoyed it. 🙂
Can this be made ahead of time? A day before serving (stored in the fridge)?
Hi, Lindsay! Thank you for visiting. Yes, most certainly! Just if you would like to enjoy it slightly warm, it tastes best enjoyed right away, but if you want it chilled, it does great being refrigerated for a few days. I hope this helps!
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!