Roasted Potato with Pistachios (Print Version)
# Ingredients:
→ Potato Salad
01 -
1.5 pounds gold potatoes, quartered, skin-on
02 -
2 green onions, chopped
03 -
1 cucumber, chopped
04 -
⅓ cup salted shelled pistachios, chopped
05 -
2 tablespoons fresh dill, chopped
06 -
2 tablespoons fresh parsley, chopped
→ Homemade Dressing
07 -
¼ cup mayonnaise, regular or vegan
08 -
2 tablespoons brown mustard or Dijon mustard
09 -
3 garlic cloves, minced or grated
10 -
1 tablespoon lemon juice, fresh or bottled
11 -
1 tablespoon maple syrup or agave syrup
12 -
½ teaspoon salt
13 -
¼ teaspoon ground black pepper
14 -
¼ teaspoon red chili flakes (optional)
# Instructions:
01 -
Preheat the oven to 425℉.
02 -
Place the quartered potatoes on a greased or parchment paper-lined baking sheet and roast for 35-40 minutes, or until golden brown with tender, fluffy insides.
03 -
In a large mixing bowl, combine the green onions, cucumber, pistachios, dill, and parsley. Mix and set aside.
04 -
In another bowl, combine the mayonnaise, mustard, garlic, lemon juice, sweetener, salt, pepper, and red chili flakes (if using). Whisk until smooth.
05 -
Once the potatoes are roasted, let them cool for a few minutes.
06 -
Toss the potatoes with the dressing, then add the chopped vegetable mixture and gently mix until well combined.
07 -
Serve immediately for a warm salad or chill in the refrigerator for a cold version.