Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Toss quartered Yukon gold potatoes with olive oil, salt, and pepper. Spread on baking sheet and roast for 35-40 minutes until golden and fork-tender.

Finely chop green onions, cucumber, dill, and parsley. In a bowl, combine these with shelled pistachios.

In a separate bowl, whisk together mayonnaise, Dijon mustard, minced garlic, lemon juice, maple syrup, salt, and pepper until smooth.

Fold roasted potatoes into the bowl with the dressing, being careful not to mash them.

Add the veggie mixture to the potatoes and gently mix until combined.

Serve warm or chill in the fridge for at least 30 minutes before serving.