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–+ servings
Roasted Potato Salad

Delicious Roasted Potato Salad with Crunchy Pistachios

This roasted potato salad combines warm potatoes with crunchy pistachios and fresh cucumbers for a delightful, gluten-free, and vegan dish.
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 4 servings
Course: Uncategorized
Cuisine: Gluten-Free, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 pounds Gold Potatoes skin-on for texture
  • 3 stalks Green Onions adds a mild onion flavor
  • 1 cup Cucumber offers refreshing crunch
  • 1 cup Salted Shelled Pistachios provides nutty richness and crunch
For the Dressing
  • 1/2 cup Mayonnaise opt for vegan mayo for lighter versions
  • 2 tablespoons Brown Mustard adds a tangy kick
  • 2 cloves Garlic infuses savory depth
  • 2 tablespoons Lemon Juice brightens and elevates flavors
  • 1 tablespoon Maple Syrup balances the dressing with subtle sweetness
  • to taste Salt and Pepper essential for seasoning
  • 1/2 teaspoon Red Chili Flakes optional hint of spice

Equipment

  • Oven
  • mixing bowl
  • Baking sheet
  • whisk

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and prepare your baking sheet.
  2. Cut the gold potatoes into quarters and arrange them in a single layer on the prepared baking sheet. Roast for about 35-40 minutes until golden-brown and tender.
  3. Chop the green onions and cucumber into small pieces, and combine them with pistachios, dill, and parsley in a large mixing bowl.
  4. Whisk together the mayonnaise, brown mustard, minced garlic, lemon juice, maple syrup, salt, pepper, and chili flakes until smooth.
  5. Allow roasted potatoes to cool for 5-10 minutes, then mix with the chopped vegetables and dressing until well combined.
  6. Serve warm or chill in the refrigerator for 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 300mgPotassium: 650mgFiber: 4gSugar: 2gVitamin A: 250IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Consider using red or Russet potatoes for variety. For a tangy dressing, adjust mayo and vinegar choices. Chill the salad to enhance the flavor.

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