Roasted Potato and Arugula Salad
This Roasted Potato and Arugula 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.
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!