Roasted Potato Salad Recipe

INGREDIENTS

• 1.5 pounds gold potatoes quartered, skin-on
• 2 green onions chopped
• 1 cucumber chopped
• ⅓ cup salted shelled pistachios chopped
• 2 tablespoons fresh dill chopped
• 2 tablespoons fresh parsley chopped
• ¼ cup mayonnaise regular or vegan
• 2 tablespoons brown mustard or Dijon mustard
• 3 garlic cloves minced or grated
• 1 tablespoon lemon juice fresh or bottled
• 1 tablespoon maple syrup or agave syrup
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon red chili flakes optional

INSTRUCTIONS

1. 1 Preheat the oven to 425℉.
2. 2 Place the quartered potatoes on a greased or parchment paper-lined baking sheet and roasted them for 35-40 minutes, or until golden brown with tender, fluffy insides.
3. 3 Meanwhile in a large mixing bowl, combine the onions, cucumber, pistachios, dill and parsley. Give a mix and set aside.
4. 4 In another bowl, combine the mayo, mustard, garlic, lemon, sweetener, salt, pepper, and red chili flakes (if using). Whisk until smooth.
5. 5 Once the potatoes are roasted, let them cool for a few minutes.
6. 6 Toss the potatoes with the dressing, then pour the chopped veggies over the salad. Gently mix until all is well combined.
7. 7 Serve right away for a warm potato salad or chill in the refrigerator for a cold potato salad.
8. 8 Enjoy!

NUTRITION

Calories: 319 kcalkcal | Carbohydrates: 40 gg | Protein: 7 gg | Fat: 16 gg | Fiber: 6 gg | Sugar: 7 gg