Herby Potato Salad with Pistachios is a vibrant and fresh take on the classic potato salad. This recipe combines tender potatoes, a medley of fresh herbs, and crunchy pistachios, all tossed in a tangy lemon dressing. It’s perfect for picnics, barbecues, or as a flavorful side dish for any meal.
The combination of fresh herbs like parsley, dill, and mint brings a burst of brightness, while the pistachios add a satisfying crunch. The tangy lemon dressing ties everything together, making this potato salad a standout dish that’s both unique and delicious.
If you are looking for other summer sides to try out here is a tried and true classic potato salad recipe along with some easy summer side dishes.
Helpful Tips
- Cook Potatoes Perfectly: Boil the potatoes just until they are tender when pierced with a fork, but not falling apart. Start checking for doneness after about 10-12 minutes of boiling.
- Use Fresh Herbs Generously: Don’t skimp on the fresh herbs. Use a generous amount of parsley, dill, and mint to bring out the vibrant, herby flavor of the salad. Chop the herbs finely for even distribution.
- Add Pistachios Last: Toss the pistachios into the salad just before serving to maintain their crunch. If making the salad ahead of time, keep the pistachios separate and mix them in right before eating.
With these tips, you’ll be able to create a Herby Potato Salad with Pistachios that is fresh, flavorful, and perfect for any occasion. Enjoy this unique twist on a classic favorite!
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Herby Potato Salad with Pistachios
Ingredients
- 1 pound (454 g) baby potatoes skin-on
- 1/4 teaspoon (2 g) salt
- 1 green onions chopped
- 1/2 cucumber chopped
- 1/4 cup (31 g) salted pistachios peeled and chopped
- 2 tablespoons (0.8 g) fresh dill chopped
- 2 tablespoons (8 g) fresh parsley chopped
- 1/4 cup (59 ml) mayonnaise
- 1 1/2 tablespoons (22 ml) stone ground mustard
- 1 clove garlic minced
- 1/2 tablespoon (7 ml) lemon juice
- 1/2 tablespoon (7 ml) maple syrup
- 1/2 teaspoon (3 g) salt
- 1/4 teaspoon (0.5 g) ground black pepper
- 1/4 teaspoon (0.5 g) red chili flakes optional
Instructions
- Fill a pot with water, add 1/4 teaspoon of salt and the baby potatoes. Bring the water to a boil then lower the heat and simmer for 15-20 minutes, until the potatoes are tender when pierced with a knife.
- Once the potatoes are tender, drain them into a colander. Cut them into quarters or bite-sized chunks.
- In a large bowl, Add the mayo, mustard, garlic, lemon, maple syrup, salt, pepper, and red chili flakes (if using).
- Add the potatoes, onions, cucumber, pistachios, dill and parsley.
- Stir to combine.
- Serve right away for a warm potato salad or chill in the refrigerator for a cold potato salad.
Notes
- Boil the potatoes just until they are tender when pierced with a fork, but not falling apart. Start checking for doneness after about 10-12 minutes of boiling.
- Don’t skimp on the fresh herbs. Use a generous amount of parsley and dill to bring out the vibrant, herby flavor of the salad. Chop the herbs finely for even distribution.
- Toss the pistachios into the salad just before serving to maintain their crunch. If making the salad ahead of time, keep the pistachios separate and mix them in right before eating.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
