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Best Roasted Potato Salad


Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 servings






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





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!









Notes

A few notes about potatoes: This recipe works with any type of potato. Please use what you like! I prefer the skins on, but feel free to peel the potatoes if you prefer.

Please see the full post above this recipe card for valuable information.




Nutrition

Serving: 1serving | Calories: 319kcal | Carbohydrates: 40g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 395mg | Potassium: 988mg | Fiber: 6g | Sugar: 7g | Vitamin A: 354IU | Vitamin C: 43mg | Calcium: 63mg | Iron: 2mg

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