1-Preheat the oven to 425 degrees Fahrenheit. This high heat helps achieve golden, tender potatoes in just 35-40 minutes of cook time.

2-Place the quartered potatoes on a greased or parchment-lined baking sheet and roast until they are golden brown and tender inside.

3-While the potatoes roast, combine the chopped green onions, cucumber, pistachios, fresh dill, and parsley in a large mixing bowl.

4-In another bowl, whisk together the mayonnaise, brown mustard or Dijon mustard, minced garlic cloves, lemon juice, maple syrup or agave syrup, salt, ground black pepper, and red chili flakes if desired, until smooth.

5-Allow the roasted potatoes to cool for a few minutes once done.

6-Toss the potatoes with the dressing, then add the chopped vegetables and nuts; mix gently until evenly combined.

7-Serve the salad warm immediately or chill for a few hours before serving cold. Total time is about 50 minutes.