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–+ servings

Crispy Potato Salad

5 from 1 vote
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.
Servings 4 servings
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Equipment

  • Baking Tray
  • Large mixing bowl
  • Small whisk or fork
  • Chef's knife
  • Cutting board
  • Pan for Sautéing

Ingredients

For Potatoes

  • 2 pcs Medium Potatoes
  • Olive oil (to drizzle)
  • Salt (to taste)

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)
US Customary - Metric

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
Calories: 195kcal
Cost: $8-10
Course: Salad, Side Dish
Cuisine: Middle Eastern
Keyword: Crispy potato salad, easy vegan side dish, Middle Eastern potato salad, pomegranate molasses dressing, Vegan Potato Salad