Roasted Potato Salad
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
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
Directions
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!
