Garlic Parmesan Roasted Potato Salad
Golden, garlicky roasted potatoes meet a creamy mustard-lemon dressing, crunchy pistachios, fresh dill, and cool cucumber in a potato salad that tastes as impressive as it looks.
Servings: 8 Servings
Calories: 251kcal
Ingredients
- 1 1/2 pounds baby red or yellow potatoes rinsed and quartered
- 2 tablespoons olive oil
- 4 cloves garlic finely minced
- 1/2 cup parmesan cheese grated
- 2 green onions chopped
- 1 small English cucumber chopped
- 1/3 cup salted shelled pistachios chopped
- 2 tablespoons fresh dill chopped
For the dressing:
- 1/2 cup mayonnaise
- 2 tablespoons stone-ground mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 400° F(200° C). Prepare a baking sheet with parchment paper.
- Slice the red potatoes into quarters.
- Add the potatoes to a bowl and add olive oil, garlic, 1/2 of the parmesan cheese, salt, and pepper. Mix everything together.
- Spread the potatoes out in a single layer, cut side down, on the baking sheet. Sprinkle on the remaining parmesan cheese. Bake for 25 to 30 minutes or until golden brown and tender. Cool slightly, then transfer the potatoes back to the original bowl. Set aside.
- In a large bowl, mix the mayonnaise, mustard, and lemon juice until smooth.
- Add in the cooled potatoes, green onions, cucumber, pistachios, and fresh dill. Fold to combine. Taste and season with salt and pepper.
- Serve warm or cold.
Nutrition
Calories: 251kcal | Carbohydrates: 18g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 10mg | Sodium: 247mg | Potassium: 526mg | Fiber: 2g | Sugar: 2g | Vitamin A: 165IU | Vitamin C: 11mg | Calcium: 103mg | Iron: 1mg