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)
- 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
- Preheat the oven to 425°F.
- Spread quartered potatoes on a baking sheet and roast for 35–40 minutes until golden brown and tender.
- In a mixing bowl, combine green onions, cucumber, pistachios, dill, and parsley; set aside.
- In another bowl, mix mayonnaise, mustard, garlic, lemon juice, maple syrup, salt, and pepper until smooth.
- Once potatoes are roasted and cooled slightly, mix them with the dressing and chopped vegetables until well combined.
- Serve warm or chill in the refrigerator before serving for a refreshing option.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg