Arrange the quartered potatoes in a single layer. Roast for 35 to 40 minutes, turning them halfway through cooking, until golden brown and crispy.

While the potatoes are roasting, combine the cucumber, green onions, parsley, dill, and chopped pistachios in a large mixing bowl.

In a separate bowl, whisk together the mayonnaise, mustard, garlic, lemon juice, maple syrup, salt, black pepper, and red pepper flakes until smooth and creamy.

Let the roasted potatoes cool for about 5 minutes.

Add the warm potatoes to the dressing and gently toss until evenly coated.

Fold in the cucumber, herbs, green onions, and pistachios until everything is well combined.

Taste and adjust the seasoning if necessary.

Serve immediately while slightly warm, or refrigerate for at least one hour before serving chilled.

Yukon Gold potatoes provide the best balance of crisp edges and creamy interiors.

Do not overcrowd the baking sheet, as this prevents the potatoes from crisping properly.

Fresh herbs provide the brightest flavor. Dried herbs are not recommended.

This salad can be prepared several hours ahead of serving.

For a lighter version, substitute Greek yogurt for the mayonnaise.

For a vegan version, simply use vegan mayonnaise.