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Roasted Potato Salad with Fresh Herbs & Pistachios

Crispy roasted baby potatoes tossed with fresh herbs, lemon vinaigrette, and crunchy pistachios for a vibrant, flavor-packed side dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American, Mediterranean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 2 pounds baby potatoes halved
  • 3 tbsp olive oil
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
Dressing & Finish
  • 1 shallot finely diced
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tbsp red wine vinegar
  • 0.25 cup fresh parsley chopped
  • 2 tbsp fresh dill chopped
  • 2 tbsp fresh chives sliced
  • 0.33 cup pistachios chopped

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Chef knife

Method
 

  1. Preheat oven to 425°F (220°C) and line baking sheet with parchment paper.
  2. Toss halved potatoes with olive oil, salt, pepper, and garlic powder.
  3. Arrange cut-side down and roast 30-35 minutes until golden and crispy.
  4. Whisk shallot, lemon juice, mustard, and vinegar to make dressing.
  5. Transfer warm potatoes to bowl and toss with dressing.
  6. Fold in herbs and pistachios, adjust seasoning, and serve.

Notes

Add cheese or protein for variation. Best served slightly warm.