Irresistibly Creamy Best Roasted Potato Salad You’ll Crave

Discover the Best Roasted Potato Salad, a creamy, crunchy vegan delight perfect for gatherings and easy weeknight meals.

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Prep Time 20

Cook Time 40

Chilling Time 30

Total Time 1 30

Servings: 6 servings

Course: Salad

Cuisine: Gluten-Free, Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 pounds Yukon Gold Potatoes Substitution: Any potato variety works; keeping the skin on enhances the flavor.
4 scallions Green Onions Substitution: Feel free to use chives or shallots if you prefer.
1 cup Cucumber Substitution: Radish can also be a delightful replacement for similar texture.
1 cup Salted Shelled Pistachios Substitution: Almonds or walnuts make for suitable alternatives.

For the Dressing

1 cup Mayonnaise Substitution: Consider using Greek yogurt or vegan mayo for a lighter option.
2 tablespoons Brown Mustard/Dijon Mustard Note: Choose any mustard you love; each type brings its own twist.
2 cloves Garlic Substitution: Garlic powder or minced shallots can serve as convenient alternatives.
2 tablespoons Lemon Juice Substitution: White wine vinegar or apple cider vinegar will work well too.
1 tablespoon Maple Syrup/Agave Substitution: Honey is another great choice to harmonize the flavors.
to taste Salt and Pepper Essential for seasoning, always adjust to suit your taste.
1 teaspoon Red Chili Flakes Adds an optional kick of heat; feel free to omit if you prefer a milder taste.

Equipment

Oven
baking sheet
mixing bowl

Method

Instructions

Preheat your oven to 425°F (220°C).
Cut your Yukon Gold potatoes into quarters and spread them evenly on the greased baking sheet. Roast for 35-40 minutes.
Chop the green onions and cucumber, and coarsely chop the pistachios. Combine in a mixing bowl with fresh dill and parsley.
Whisk together mayonnaise, mustard, minced garlic, lemon juice, maple syrup, salt, pepper, and optional red chili flakes.
Transfer potatoes to a large bowl, drizzle with dressing, and toss gently.
Add the reserved vegetable mixture and fold gently until combined.
Serve warm or chill in the fridge for at least 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 6gFat: 23gSaturated Fat: 3gSodium: 300mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 4mgIron: 8mg

Notes

This salad is vegan and gluten-free, making it a perfect dish for everyone to enjoy.

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