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Roasted Potato Salad with Fresh Herbs & Pistachios

Golden roasted potatoes tossed with fresh herbs, pistachios, and a bright lemon-Dijon vinaigrette.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 240

Ingredients
  

  • 2 lbs baby potatoes halved
  • 3 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 cloves garlic minced
  • 1 tbsp Dijon mustard
  • 2 tbsp lemon juice fresh
  • 1 tsp lemon zest
  • 0.25 cup fresh parsley chopped
  • 2 tbsp fresh dill chopped
  • 0.33 cup shelled pistachios chopped

Equipment

  • Mixing bowls
  • Baking sheet
  • Knife
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss halved potatoes with olive oil, salt, and pepper. Spread evenly on baking sheet.
  3. Roast for 30–35 minutes, flipping halfway, until golden and crispy.
  4. Whisk garlic, Dijon mustard, lemon juice, lemon zest, and olive oil.
  5. Toss warm potatoes with dressing.
  6. Fold in parsley, dill, and pistachios. Adjust seasoning and serve.

Notes

Add pistachios just before serving to maintain crunch.