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Herby potato salad with pistachios
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Herby Potato Salad with Pistachios

Herby Potato Salad with Pistachios combines tender potatoes, a medley of fresh herbs, and crunchy pistachios, all tossed in a tangy lemon dressing.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: cucumbers, herbs, Potatoes
Servings: 4 Servings
Calories: 245kcal
Author: Laura Lynch

Ingredients

  • 1 pound baby potatoes skin-on
  • 1/4 teaspoon salt
  • 1 green onions chopped
  • 1/2 cucumber chopped
  • 1/4 cup salted pistachios peeled and chopped
  • 2 tablespoons fresh dill chopped
  • 2 tablespoons fresh parsley chopped
  • 1/4 cup mayonnaise
  • 1 1/2 tablespoons stone ground mustard
  • 1 clove garlic minced
  • 1/2 tablespoon lemon juice
  • 1/2 tablespoon maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon red chili flakes optional
US Customary - Metric

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.

Video

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

Calories: 245kcal | Carbohydrates: 26g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 599mg | Potassium: 653mg | Fiber: 4g | Sugar: 4g | Vitamin A: 314IU | Vitamin C: 28mg | Calcium: 43mg | Iron: 2mg