Vegan Crispy Potato Salad: A Perfect Crunchy Side Dish
Looking for a crunchy twist on a classic potato salad? This crispy potato salad is the perfect blend of textures and flavors. With golden-baked potato slices, a tangy dressing, and plenty of fresh veggies, it’s the ultimate side dish for your next gathering. Plus, it’s completely vegan and bursting with bold Middle Eastern-inspired flavors!
Why You’ll Love This Vegan Potato Salad
- Crunchy and Satisfying: Golden, crispy potato slices instead of traditional boiled potatoes.
- Bursting with Flavor: A perfect balance of sweet, tangy, and spicy with pomegranate molasses and pul biber.
- Wholesome and Vegan: Made with clean, plant-based ingredients.
- Perfect for Gatherings: Ideal for potlucks, BBQs, or family dinners.
How to Make Crispy Potato Salad
Tips for the Best Crispy Potato Salad
- Slice Evenly: Aim for thin, uniform potato slices to ensure even baking.
- Don’t Skip the Soak: Removing starch helps the potatoes crisp up beautifully.
- Add Extra Pomegranate Molasses: For a bolder tang, drizzle a little extra before serving.
- Serve Fresh: Enjoy this salad right away for the crispiest texture.
Variations to Try
- Add Protein: Toss in roasted chickpeas or grilled tofu for a protein-packed twist.
- Go Nut-Free: Skip the walnuts or replace them with sunflower seeds for a crunch without allergens.
- Make it Spicier: Add more pul biber or a dash of cayenne for a spicier salad.
- Extra Greens: Toss in some arugula or baby spinach for a fresh, peppery bite.
What to Serve with Crispy Potato Salad
This vegan potato salad pairs well with a variety of dishes:
- Grilled Veggies: A mix of zucchini, eggplant, and bell peppers.
- Plant-Based Burgers: Serve alongside your favorite vegan burger for a hearty meal.
- Falafel or Hummus: Complement the Middle Eastern flavors with falafel or a creamy hummus dip.
- Lentil Soup: Add a comforting bowl of soup to balance the crispiness of the salad.
FAQs About Crispy Potato Salad
Final Thoughts
This crispy potato salad is the perfect dish for picnics, BBQs, or any time you’re craving something fresh and flavorful. It’s a crowd-pleaser that combines the best of both worlds — crispy potatoes and a vibrant, tangy salad.
Give it a try and let me know how it turns out! Don’t forget to share your creations by tagging me on social media using #VeganPotatoSalad.
Enjoy every crispy bite!
Eat well, feel great — discover simple and satisfying vegan recipes at Dr. Vegan today!
Crispy Potato Salad
This crispy potato salad is packed with bold flavors and textures. Featuring roasted potatoes, crunchy walnuts, tangy pickles, and a vibrant Middle Eastern-inspired dressing with pomegranate molasses, it’s a perfect side dish or light lunch.
Equipment
- Baking Tray
- Large mixing bowl
- Small whisk or fork
- Chef's knife
- Cutting board
- Pan for Sautéing
Ingredients
For Dressing & Salad Mix
- 1/4 cup olive oil
- 1 tsp tomato paste
- 1 tsp paprika paste (or use another 1 tsp tomato paste)
- 1 tsp ground red pepper (pul biber)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp chili powder
- 1/2 tsp cumin
- 1-2 tbsp pomegranate molasses (or balsamic cream)
- 1 pc large red bell pepper (finely chopped)
- 3 pcs onions (chopped)
- 6 pcs pickles (diced)
- 1 handful walnuts (roughly chopped)
- 1 bunch of parsley (finely chopped)
- 3 pcs spring onions (chopped)
Instructions
- Soak the Potatoes– Thinly slice 2 medium potatoes (aim for chip thickness).– Place the slices in a bowl of cold, salted water for 30 minutes to remove excess starch.– Drain and pat them dry thoroughly with paper towels or a clean kitchen towel.
- Bake until Crispy– Preheat your oven to 200°C (392°F).– Arrange the potato slices on a parchment-lined baking sheet.– Drizzle lightly with olive oil and sprinkle with salt.– Bake for about 30 minutes, or until golden and crispy. Monitor closely to avoid burning.
- Make the Dressing & Salad Base -In a large bowl, whisk together ¼ cup (60 mL) olive oil, both pastes, ground red pepper, salt, black pepper, chili powder, cumin, and 1 tbsp (15 mL) of the pomegranate molasses (add more later if you like).– Stir in the chopped bell pepper, onions, pickles, walnuts, parsley, and spring onions.– Lightly “knead” the mixture so the veggies soften and absorb the dressing.
- Combine and Serve– Once the potato slices are done, fold them gently into the salad bowl.– Taste, and add more seasoning or a bit more molasses if desired.– Serve right away so the potatoes stay crispy.
Nutrition
Calories: 195kcalCarbohydrates: 6gProtein: 3gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gCholesterol: 2mgSodium: 128mgPotassium: 184mgFiber: 2gSugar: 2gVitamin A: 1607IUVitamin C: 20mgCalcium: 38mgIron: 2mg
Amazing!! I’ve tried so many of your recipes and they were all 10/10s!!! this one must be one of the best