Roasted Potato Salad with Pistachios and Herb Dressing Delight
A delightful roasted potato salad featuring crunchy pistachios and a fresh herb dressing, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salads
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds baby potatoes
- 1 cup shelled pistachios
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup fresh herbs (parsley, cilantro, dill)
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and cut the baby potatoes in half and place them on a baking sheet.
- Toss the potatoes with olive oil, salt, and pepper, then roast in the oven for about 25-30 minutes until golden brown.
- While the potatoes are roasting, prepare the dressing by whisking together Dijon mustard, apple cider vinegar, and chopped fresh herbs in a bowl.
- Once the potatoes are done, remove them from the oven and let them cool slightly.
- In a large bowl, mix the roasted potatoes with the dressing and shelled pistachios until well combined.
- Serve warm or at room temperature.
Notes
- This salad can be made ahead of time and stored in the refrigerator.
- Feel free to add additional vegetables or protein for a heartier dish.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Roasted Potato Salad, Pistachios, Herb Dressing