Roasted Potato Salad with Pistachio Orange Vinaigrette

My new go-to spring side dish: roasted potato salad. It combines crispy potatoes, greens, caramelized spring onions, fresh asparagus, shaved radishes, goat cheese, and fresh herbs with a really vibrant, tangy pistachio orange vinaigrette. It’s an all-in-one type of dish that can be served simply with a main course or added to a larger spring spread.

Roasted Potato Salad

roasted potato salad – the inspiration

I absolutely love the idea of a hearty salad. Something a little bit more substantial than just greens and a dressing. And that’s exactly what I was going for with this roasted potato salad. A mix of greens and satisfying roasted potatoes. Sort of the best of both worlds. Tossed with lots of fresh ingredients and flavor to keep things really exciting.

You can treat this as the ultimate side dish, only needing a protein to complete the meal (this flank steak would be perfect). Or, you can add this to your Easter menu if you’re whipping up a few different dishes (maybe some lamb chops, risotto, and snap peas with burrata) and want a colorful addition to complete the table.

potatoes roasting with spring onions

salad mix in the works

roasted potato salad – the details

The salad has all of my favorite spring touches: seasonal asparagus, beautiful pink radishes, lots of soft fresh herbs, and creamy goat cheese. When combined together, it all truly screams spring. I’m using fingerling potatoes for this, roasted in the oven with spring onions until golden, crispy, and tender. You could use small red or white potatoes as well. Just make sure to cut them into even pieces and adjust the roasting time if needed.

And then there’s the vinaigrette, which adds a LOT of bright flavor to this salad. There’s a little bit of everything in there – vinegar, mustard, honey, and fresh orange juice. The final touches? Capers and toasted pistachios. Two easy additions that add some unique flavor to this dressing.

Roasted Potato Salad

portioned salad serving in bowl

And there you have it! A spring roasted potato salad that hopefully becomes a staple on your table over these next weeks. It’s bursting with flavor, color, and simply is a lot of fun to make.

I hope you enjoy, and maybe even add it to your Easter menu this weekend. While we won’t be able to see everyone we love this year, I’m sure going to try my best and keep things as joyful as possible with lots of beautiful food in the kitchen.


Roasted Potato Salad with Pistachio Orange Vinaigrette

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a spring inspired salad with crispy potatoes, caramelized spring onions, fresh asparagus, shaved radishes, tarragon, chives, goat cheese, arugula, and a pistachio orange vinaigrette

servings: 4-6

  • Author: Kayla Howey



Pistachio Orange Vinaigrette

  • 2 tbsp white wine vinegar
  • 2 tbsp dijon mustard
  • 2 tbsp honey
  • 2 tbsp freshly squeezed orange juice
  • 1 tsp orange zest
  • ¼ cup extra virgin olive oil
  • ¼ cup neutral-flavored oil
  • 2 tbsp capers
  • ½ cup chopped toasted pistachios
  • kosher salt

Roasted Potato Salad

  • 1 ½ lbs mixed fingerling potatoes, scrubbed + halved
  • olive oil
  • kosher salt
  • freshly cracked black pepper
  • 4 spring onions bulbs (or 1 large leek), thinly sliced
  • 1 bunch asparagus, peeled + thinly sliced on an angle
  • 4 radishes, trimmed + thinly shaved
  • ¼ cup packed tarragon leaves
  • 2 tbsp minced chives
  • 4 oz greens (arugula, watercress, spring mix, etc.)
  • 4 oz goat cheese, crumbled


Pistachio Orange Vinaigrette

  1. Whisk the vinegar, mustard, honey, orange juice, and orange zest together in a mixing bowl. Slowly drizzle in the oils, whisking continuously to emulsify.
  2. Stir in the capers and pistachios. Season with salt to taste. Set aside.

Roasted Potato Salad

  1. Preheat the oven to 400°F. Place the potatoes onto a half sheet pan. Drizzle with olive oil and toss to coat. Spread the potatoes out into an even layer, halved-side down. Season with a good pinch of salt and freshly cracked black pepper.
  2. Roast for 20 minutes. Evenly distribute the sliced spring onions onto the sheet pan. Drizzle with a little more olive oil. Continue to roast for 20 more minutes, or until the potatoes are golden and tender. Let cool slightly.
  3. Combine the sliced asparagus, shaved radishes, tarragon leaves, chives, and greens in a large mixing bowl. Add the warm potatoes and spring onions. Drizzle in the vinaigrette to your desired level and toss well.
  4. Arrange the salad in a large serving bowl. Top with the goat cheese and finish with more freshly cracked black pepper.


For the Greens: You could use whatever greens you want here. I used a mix of arugula and watercress, but simply grabbing a box of mixed greens works as well.

Vinaigrette Usage: I find everyone prefers a different amount of dressing in their salad, so add a little bit at a time, tossing until you reach your desired consistency. You can save any extra vinaigrette in a small, air-tight container in the fridge for up to 7-10 days.

Vinaigrette Tip: Always make sure to season your vinaigrette really well with kosher salt. I prefer to have a strongly-seasoned vinaigrette so it can evenly flavor the entire salad, instead of having to salt your greens.

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Roasted Potato Salad

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