Potato Salad Dish (Print Version)
# Ingredients:
→ Potato Salad
01 -
¾ pound gold potatoes, skin-on and quartered
02 -
½ cucumber, diced
03 -
1 green onion, sliced
04 -
1 tablespoon fresh parsley, minced
05 -
1 tablespoon fresh dill, minced
06 -
⅕ cup salted pistachios, chopped finely
→ Homemade Dressing
07 -
⅕ cup mayonnaise (vegan or regular options work)
08 -
1 tablespoon Dijon or brown mustard
09 -
1 ½ garlic cloves, grated or finely minced
10 -
½ tablespoon lemon juice (either fresh or store-bought)
11 -
½ tablespoon maple or agave syrup
12 -
¼ teaspoon sea salt
13 -
⅕ teaspoon freshly ground black pepper
14 -
⅕ teaspoon optional red chili flakes
# Instructions:
01 -
Set your oven to 425℉ and let it preheat.
02 -
Spread the potato quarters on a baking sheet layered with parchment or a coating of oil. Bake for 35-40 minutes until soft inside and crispy outside.
03 -
In a big bowl, toss together the cucumber, green onion, parsley, dill, and chopped pistachios. Set it aside.
04 -
Whip together mayonnaise, mustard, garlic, lemon juice, syrup, salt, pepper, and chili flakes (if adding) in a separate bowl.
05 -
When the potatoes come out of the oven, give them a few minutes to cool down.
06 -
Pour the dressing over the roasted potatoes, toss them gently, and then fold in the vegetable mixture until evenly coated.
07 -
Enjoy it warm or pop it in the fridge for a chilled dish.
# Notes:
01 -
You can use any potato variety and either leave the skins on or peel them based on what you like.