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This Potato Salad with Arugula and Peppers is a lighter, fresher, and more modern take on potato salad, one that leans on bold, Mediterranean-inspired flavours rather than richness. Roasted potato slices bring warmth and texture, while peppery arugula, sweet red bell pepper, briny pickle, and fresh herbs balance everything out. The dressing is the real star: a tangy blend of lemon juice, tomato paste, olive oil, and pomegranate molasses that ties the whole dish together with sweet-sour depth.

This salad is designed to be served as a side dish to a protein, but it’s hearty enough to stand on its own for a light lunch—especially when paired with chickpeas, grilled tofu, lentil patties, or beans.

Why You’ll Love This Potato Salad with Arugula and Peppers

Made with roasted potatoes for extra flavour and texture
No mayonnaise – naturally vegan and dairy-free
Bright, tangy dressing with lemon and pomegranate molasses
Easy to prepare with simple ingredients
Perfect as a side dish to protein or part of a mezze-style spread

Ingredients

Roasted Potatoes

3–4 medium potatoes, cut into thin circles
1 tablespoon olive oil
Salt, to taste

Lemon Tomato Dressing

1 tablespoon olive oil
1/3 tablespoon tomato paste
2 tablespoons lemon juice
1 tablespoon pomegranate molasses
1/3 teaspoon salt

Salad Add-Ins

1 chopped pickle
1/2 red bell pepper, thinly sliced
1 handful arugula
2 tablespoons chopped parsley

What Makes This Potato Salad with Arugula and Peppers Different

This roasted potato salad stands out because of its balance of textures and flavours:

Roasted potatoes instead of boiled for depth and structure
Peppery arugula to contrast the richness
Sweet-tangy dressing with pomegranate molasses
Pickles for acidity and crunch

The result is a potato salad that feels fresh, bold, and modern while still being comforting.

Serving Suggestions

This vegan potato salad pairs well with a variety of main dishes.

Serve it with:

Grilled or baked tofu
Lentil patties or bean burgers
Roasted chickpeas or white beans
Stuffed vegetables
Grilled vegetables or flatbread

It’s also a great addition to picnics, potlucks, and BBQ-style spreads.

Variations and Substitutions

Add protein: Chickpeas, cannellini beans, or lentils make it more filling
Swap greens: Use baby spinach or mixed greens instead of arugula
Add spice: Chilli flakes or chilli oil add heat
Change herbs: Dill or mint work well alongside or instead of parsley

Frequently Asked Questions (FAQs): Potato Salad with Arugula and Peppers

Can I make this Potato Salad with Arugula and Peppers ahead of time?

Yes. You can roast the potatoes and prepare the dressing up to a day in advance. Assemble the salad shortly before serving and add the arugula at the end to keep it fresh.

Is this potato salad vegan?

Yes. This recipe is completely vegan, dairy-free, and egg-free.

Can I use boiled potatoes instead of roasted?

You can, but roasting adds more flavour and prevents the salad from becoming watery. Roasted potatoes work best for this recipe.

What can I use instead of pomegranate molasses?

If unavailable, substitute with a small amount of balsamic glaze or maple syrup plus extra lemon juice, though the flavour will be slightly different.

Is this salad good for meal prep?

It works well for short-term meal prep (1–2 days). Store greens separately for best results.

Check out more recipes:

Lemon-Marinated Olives

Potato Bean Salad

Moroccan Cauliflower Couscous Salad

Red Cabbage Pomegranate Salad