Potato Salad with Arugula and Peppers
A vibrant, mayo-free potato salad made with thinly sliced roasted potatoes, peppery arugula, sweet red bell pepper, and a bold lemon–tomato dressing with pomegranate molasses. Fresh, tangy, and perfect as a side dish to protein.
Ingredients
Roasted Potatoes
- 3-4 medium potatoes thinly sliced into circles
- 1 tablespoon olive oil
- Salt to taste
Dressing
- 1 tablespoon olive oil
- 1/3 tablespoon tomato paste
- 2 tablespoons lemon juice
- 1 tablespoon pomegranate molasses
- 1/3 teaspoon salt
Salad
- 1 chopped pickle
- 1/2 red bell pepper thinly sliced
- 1 handful arugula
- 2 tablespoons chopped parsley
Instructions
- Preheat oven to 200°C (390°F). Toss potato slices with olive oil and salt. Arrange in a single layer on a lined baking tray.
- Roast for 25–35 minutes, flipping halfway, until tender and lightly crisped. Let cool slightly.
- In a large salad bowl, whisk together olive oil, tomato paste, lemon juice, pomegranate molasses, and salt.
- Add warm roasted potatoes and gently toss to coat.
- Add pickle, red bell pepper, arugula, and parsley. Mix gently and serve.