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This simple potato salad with grilled vegetables, fingerling potatoes, and creamy pistachio dressing is packed with flavor and perfect for summer gatherings.

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With summer just around the corner, it’s officially potato salad season! This easy potato salad recipe features tender fingerling potatoes, grilled green beans and asparagus, fresh arugula, and a creamy pistachio dressing. It’s a modern, flavor-packed twist on the classic potato salad—perfect for outdoor entertaining, BBQs, or your next al fresco dinner party.

A Note from Me…

Lately, I’ve been soaking up every bit of sunshine and slowly getting the backyard ready for summer. Think patio furniture re-arranging, garden plotting, and dreaming up easy, seasonal recipes to share with you. Summer food has always been my favorite—fresh, colorful, and perfect for grazing with friends and family.

This grilled potato salad has quickly become one of my go-to dishes. It’s easy to prep, feels elevated but not fussy, and comes together with ingredients that are in season and simple to find. As a bonus, I’m also working on a “5-Minute Recipes” series for summer on Instagram (stay tuned for fresh salad dressings, burger sauces, and more).

Why I Love This Potato Salad Recipe

I love a traditional creamy potato salad, but this version? It’s fresh, vibrant, and full of texture. The grilled veggies bring in that delicious charred flavor, while the fingerling potatoes stay buttery and tender. The creamy pistachio dressing ties it all together with a pop of nuttiness and brightness.

Unlike heavier southern potato salad recipes, this one feels light and veggie-forward—something I know you all love just as much as I do.

Ingredients You’ll Need

Here’s what goes into this simple yet elevated potato salad:

  • 1 lb fingerling potatoes, sliced into ½-inch rounds
    Tip: Leave the skins on for extra texture and nutrients.
  • 2 cups green beans
    Look for bright green, firm beans. Trim the ends before grilling.
  • 10–12 asparagus spears, chopped
    Thin stalks are ideal here; they grill quickly and evenly.
  • 1 cup arugula
    Adds a peppery bite and fresh green color.
  • Olive oil, salt & pepper
    For tossing and grilling the vegetables.
  • Creamy Pistachio Salad Dressing
    (Use your favorite creamy dressing, or link to my homemade pistachio version—it’s a game-changer.)

Substitutions & Variations

  • Potatoes: Try Yukon Gold, red potatoes, or even baby new potatoes.
  • Greens: Swap arugula for baby spinach, kale, or fresh herbs like parsley or basil.
  • Protein boost: Add grilled chicken, chickpeas, or hard-boiled eggs.
  • Dressing: If you don’t have pistachio dressing, try a creamy dill dressing, tahini lemon, or even sour cream mixed with Dijon and herbs.

Directions

1. Boil the potatoes
Bring a pot of salted water to a boil. Add sliced fingerling potatoes and cook for about 10 minutes, or until fork tender. Drain and set aside.

2. Grill the vegetables
Preheat your BBQ to 400°F or heat a grill pan over medium heat. Toss chopped asparagus and green beans in olive oil, salt, and pepper. Grill for about 10 minutes, turning occasionally, until tender and slightly charred.

3. Assemble the salad
In a large serving bowl, layer the arugula, cooked potatoes, and grilled vegetables. Drizzle with half the dressing and toss to coat.

4. Finish & serve
Add the remaining dressing on top just before serving. Garnish with extra herbs, nuts, or crumbled cheese if desired.

Expert Tips for the Best Potato Salad

Use waxy potatoes like fingerlings or Yukon Golds. They hold their shape well after boiling.

Season your water. Salting the boiling water adds flavor directly to the potatoes.

Let it cool slightly before dressing, so the greens stay crisp and vibrant.

Make ahead: Assemble the components separately and toss just before serving for the freshest texture.

How to Store & Make Ahead

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Make ahead: Cook and grill the vegetables up to 1 day ahead. Keep them separate and combine with the greens and dressing just before serving to avoid sogginess.

Other Summer Salad Recipes To Try

FAQ

Yes! If you prefer a classic creamy potato salad, mayo or Greek yogurt works well as a base for the pistachio dressing.

Either! I love it slightly warm with grilled veggies, but it’s just as delicious chilled.

Absolutely—just ensure your dressing ingredients are gluten-free.

Yes. Roast the asparagus and green beans on a baking sheet at 425°F for about 15 minutes.

Final Thoughts

This roasted vegetable potato salad is the perfect side dish for summer entertaining—fresh, filling, and full of flavor. It’s a beautiful way to showcase seasonal vegetables and an easy crowd-pleaser that feels both nostalgic and new. Whether you’re hosting a backyard BBQ, packing a picnic, or just meal-prepping for the week, this recipe has you covered.

Stay tuned for more fresh summer recipes, including my 5-Minute Sauce Series launching on Instagram soon. I can’t wait to show you how a few simple ingredients can totally transform your summer meals!

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Roasted Vegetable Potato Salad with Creamy Pistachio Dressing Recipe

Yield: 8
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

This grilled vegetable potato salad with creamy pistachio dressing is fresh, easy, and perfect for summer entertaining. Make ahead and serve warm or cold!

Ingredients

  • 1 lb fingerling potatoes, sliced into ½-inch rounds
  • 2 cups green beans, trimmed
  • 10–12 asparagus spears, trimmed and chopped
  • 1 cup arugula
  • 1 tbsp olive oil
  • Salt & pepper, to taste
  • Creamy Pistachio Salad Dressing

Instructions

  1. Bring a large pot of salted water to a boil. Add the sliced fingerling potatoes and cook for about 10 minutes, until fork tender. Drain and set aside.
  2. Preheat the BBQ or grill pan to medium-high heat. In a large bowl, toss green beans and asparagus with olive oil, salt, and pepper. Grill for 8–10 minutes, turning occasionally, until slightly charred and tender.
  3. In a blender or using an immersion blender, combine all dressing ingredients and blend until smooth and creamy. Adjust seasoning as needed.
  4. In a large serving bowl, add arugula, potatoes, and grilled vegetables. Drizzle half the dressing and toss gently. Add remaining dressing just before serving.

Notes

This roasted vegetable potato salad is the perfect side dish for summer entertaining—fresh, filling, and full of flavor. It’s a beautiful way to showcase seasonal vegetables and an easy crowd-pleaser that feels both nostalgic and new. Whether you’re hosting a backyard BBQ, packing a picnic, or just meal-prepping for the week, this recipe has you covered.

© Christopher

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