Arugula Potato Salad
This Arugula Potato Salad is full of hearty roasted potatoes, peppery arugula, creamy kidney beans, tangy pickles, and a zesty tomato-based dressing, it’s the perfect dish to elevate your salad game. What makes this salad stand out is the dressing—oh, the dressing! A tangy tomato-based blend with a hint of lemon, olive oil, and aromatic spices. It’s bold, zesty, and ties all the components together beautifully. Unlike typical vinaigrettes, this dressing adds a depth of flavor that makes every bite pop.
Why This Arugula Potato Salad Stands Out
This isn’t your typical greens-based salad. It’s a delightful mix of warm, crispy roasted potatoes that add substance and comfort, paired with fresh arugula for a peppery bite. The addition of kidney beans makes it hearty and protein-packed, while the chopped pickles bring a tangy twist that keeps things interesting.
What ties it all together is the dressing—a flavorful blend of tomato paste, olive oil, lemon juice, and spices. Unlike traditional vinaigrettes, this dressing has a robust, zesty flavor that adds depth and makes every bite pop. It’s the kind of dressing you’ll want to drizzle on everything once you’ve tried it!
Perfect for Any Occasion
Whether you’re planning a quick weeknight dinner or looking for a dish to impress at a potluck, this salad fits the bill. It’s satisfying enough to stand on its own as a meal, yet versatile enough to complement proteins or other dishes.
It’s also an excellent option for meal prep. The roasted potatoes and dressing can be prepared ahead of time, and the salad comes together in minutes when you’re ready to eat. Plus, the combination of hearty beans and fresh greens ensures it’s as nutritious as it is delicious.
Tips for Customizing Your Salad
- Add a Crunch: Sprinkle on toasted sunflower seeds, pumpkin seeds, or even croutons for an added texture boost.
- Switch Up the Greens: Not a fan of arugula? Spinach or mixed greens work beautifully here.
- Play with the Dressing: Love heat? Add a pinch of cayenne pepper. Prefer a sweeter touch? A dash of maple syrup or honey can balance the tanginess.
A Salad That Delivers on Flavor
This roasted potato and arugula salad proves that salads can be exciting, hearty, and bursting with flavor. With its mix of textures, bold dressing, and unexpected ingredients like kidney beans and pickles, it’s far from ordinary.
Next time you’re craving something fresh yet comforting, give this recipe a try. It’s the perfect marriage of vibrant greens, warm roasted veggies, and bold, zesty flavors that will leave you coming back for more.
Check out more recipes:
Moroccan Cauliflower Couscous Salad
Roasted Potato and Arugula Salad
Ingredients
- 800 g (1.7 lb) potatoes
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp salt
- 3 cup fresh arugula
- 1 red onion thinly chopped
- 1 can red kidney beans
- 2-3 pickled cucumbers chopped
- 2 spring onions chopped
- ⅓ cup chopped parsley
Dressing
- 2 tsp tomato paste
- ½ tsp garlic powder
- ½ tsp oregano
- ½ tsp paprika
- ½ tsp cumin
- ¼ tsp cayene pepper or chili flakes
- salt to taste
- 2 tbsp olive oil
- juice of ½ lemon
Instructions
- Peel and cut your potatoes into 0.5 cm (0.2inch) rounds. Toss the potatoes with olive oil, garlic powder, paprika, and salt. Spread them out on a baking sheet in a single layer. Roastin preheated 200C (400F) oven for 25–30 minutes, until golden and crispy.
- In a small bowl, whisk together tomato paste, olive oil, lemon juice, ground cumin, oregano, garlic powder, paprika, cayenne pepper (if using), and a pinch of salt. Adjust seasoning as needed.
- In a large bowl, combine the arugula, roasted potatoes, kidney beans, pickles, parsley, spring onion and red onion. Drizzle the tomato-based dressing over the salad and gently toss until well combined.
- Serve immediately for the best flavor, or let it chill slightly to allow the flavors to meld. Enjoy!
