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Best Roasted Potato Salad

Best Roasted Potato Salad with Creamy Dill Twist

Discover the Best Roasted Potato Salad, featuring tender potatoes, refreshing cucumbers, and a creamy dill dressing, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Chilling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pounds Gold Potatoes Substitution: Any type of potato; skins can be kept on or peeled as per preference.
  • 4 stalks Green Onions Substitution: Chopped chives or minced shallots.
  • 1 medium Cucumber Substitution: Radishes can be used for an extra zing.
  • 1 cup Salted Shelled Pistachios Substitution: Can use almonds or walnuts.
  • 1 cup Fresh Dill Substitution: Other fresh herbs like parsley or cilantro can be used.
  • 1/2 cup Fresh Parsley Substitution: Any mild herb that complements the dish.
For the Dressing
  • 1 cup Mayonnaise Substitution: Use vegan mayo or Greek yogurt for lighter options.
  • 2 tablespoons Brown Mustard Substitution: Dijon mustard can be used.
  • 2 cloves Garlic Substitution: Use garlic powder if fresh garlic is unavailable.
  • 2 tablespoons Lemon Juice Substitution: White wine vinegar or apple cider vinegar.
  • 1 tablespoon Maple Syrup or Agave Nectar Substitution: Honey can also be used.
  • to taste pinch Salt and Pepper Adjust amounts to taste.
  • 1/4 teaspoon Red Chili Flakes Optional for a hint of heat.

Equipment

  • Oven
  • Baking sheet
  • Mixing bowl

Method
 

Step-by-Step Instructions for Best Roasted Potato Salad
  1. Preheat your oven to 425°F (220°C). Gather your ingredients and equipment, including a baking sheet and a mixing bowl.
  2. Wash and quarter the gold potatoes, toss with olive oil, salt, and pepper, then spread on a baking sheet.
  3. Roast the potatoes for 35-40 minutes, flipping halfway until fork-tender and crispy.
  4. Chop the green onions, cucumber, pistachios, dill, and parsley, and combine in a large mixing bowl.
  5. Whisk together the mayonnaise, brown mustard, minced garlic, lemon juice, maple syrup, salt, pepper, and red chili flakes until creamy.
  6. Gently fold the roasted potatoes into the bowl with the chopped vegetables and dressing.
  7. Serve warm or cover and refrigerate for at least 30 minutes to enhance flavors.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 300mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 10IUVitamin C: 25mgCalcium: 4mgIron: 8mg

Notes

This salad is naturally gluten-free and vegan-friendly, perfect for a variety of diets and occasions.

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