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Rustic Roasted Potato Salad

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A vibrant, hearty potato salad with crispy roasted potatoes, fresh veggies, and nutty pistachios, perfect for family gatherings and summer picnics.

Ingredients

Scale
  • 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)

Instructions

  1. Preheat your oven to 425°F (220°C). Wash the potatoes and cut them into quarters, keeping the skin on for extra texture.
  2. In a large bowl, toss the quartered potatoes with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 25-30 minutes.
  3. While the potatoes are roasting, combine the mayonnaise, mustard, lemon juice, maple syrup, and minced garlic in a bowl and whisk until smooth.
  4. Chop the green onions, cucumber, dill, and parsley to add freshness.
  5. Once the potatoes are roasted, allow them to cool slightly. In the bowl with the dressing, add the roasted potatoes, chopped vegetables, and pistachios, and gently fold to combine.
  6. For the best flavor, let the salad chill for at least 30 minutes before serving.

Notes

Serve this salad in a rustic bowl, garnished with extra herbs or a sprinkle of chili flakes. Excellent alongside grilled meats or crusty bread.

Nutrition

Keywords: potato salad, roasted potatoes, vegetarian salad, summer recipes, side dish

Find it online: https://rusticflavor.com/roasted-potato-salad-recipe/

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