This Garlic Parmesan Roasted Potato Salad is everything you love about classic potato salad, but with a serious upgrade. Roasting the potatoes with garlic and parmesan gives you those irresistible crispy edges and a depth of flavor you just cannot get from boiling.

What makes this recipe truly special is the mix of textures: buttery potatoes, crunchy pistachios, crisp cucumber, and bright fresh dill all in one bowl. It works warm right off the pan or chilled straight from the fridge, which makes it perfect for make-ahead entertaining or a weeknight side.

Helpful Tips

Roast cut-side down: Placing the potatoes flat on the pan is the key to getting that beautiful golden crust. Resist the urge to flip them early and let the oven do its thing for the full 25 to 30 minutes.
Cool before dressing: Let the potatoes cool slightly before folding in the dressing so the mayo does not break down and get greasy. A few minutes on the pan is all you need before combining everything.
Toast your pistachios: If you have an extra five minutes, a quick toast in a dry skillet brings out a deeper, nuttier flavor that takes this salad to the next level.

Garlic Parmesan Roasted Potato Salad

This Garlic Parmesan Roasted Potato Salad is everything you love about classic potato salad, but with a serious upgrade.

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Prep Time 10

Cook Time 30

Total Time 40

Course Salad

Cuisine American

Servings Servings

Calories 251 kcal

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 pistachios salted shelled, 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, ½ 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: 251kcalCarbohydrates: 18gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 10mgSodium: 247mgPotassium: 526mgFiber: 2gSugar: 2gVitamin A: 165IUVitamin C: 11mgCalcium: 103mgIron: 1mg

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