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Roasted Potato Salad with Fresh Herbs & Pistachios

A vibrant roasted potato salad tossed with fresh herbs, lemon, and crunchy pistachios for a light yet flavorful 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: 250

Ingredients
  

Potato Salad
  • 2 lb baby potatoes halved
  • 3 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 cloves garlic minced
  • 1 lemon zest and juice
  • 0.25 cup parsley chopped
  • 2 tbsp dill chopped
  • 1 tbsp basil sliced
  • 0.33 cup pistachios chopped

Equipment

  • Mixing bowls
  • Baking sheet
  • Knife
  • Cutting board

Method
 

  1. Preheat oven to 425°F (220°C) and line baking sheet.
  2. Toss potatoes with olive oil, salt, and pepper.
  3. Roast 30–35 minutes until golden and tender.
  4. Mix garlic, lemon zest, and juice.
  5. Combine warm potatoes with lemon mixture.
  6. Fold in herbs and pistachios. Serve.

Notes

Add herbs just before serving for maximum freshness.