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Potato Salad with Arugula and Peppers

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A fresh and healthy potato salad that combines roasted potatoes with arugula and red pepper, dressed lightly for a delightful summer dish.

Ingredients

Scale
  • 3 to 4 medium potatoes, thinly sliced into circles
  • 2 tablespoons olive oil (1 for roasting, 1 for dressing)
  • Salt to taste
  • 1/3 tablespoon tomato paste
  • 2 tablespoons lemon juice
  • 1 tablespoon pomegranate molasses
  • 1 chopped pickle
  • 1/2 red bell pepper, thinly sliced
  • 1 handful arugula
  • 2 tablespoons chopped parsley

Instructions

  1. Preheat oven to 200°C (390°F).
  2. Toss potato slices with 1 tablespoon of olive oil and salt.
  3. Arrange in a single layer on a lined baking tray and roast for 25 to 35 minutes, flipping halfway, until tender and lightly crisped.
  4. Let cool slightly.
  5. In a large salad bowl, whisk together the remaining 1 tablespoon of olive oil, tomato paste, lemon juice, pomegranate molasses, and salt.
  6. Add warm roasted potatoes and gently toss to coat.
  7. Add pickle, red bell pepper, arugula, and parsley; mix gently and serve.

Notes

This salad can be made ahead of time and stored in the refrigerator. For best freshness, keep dressing separate until serving.

Nutrition

Keywords: potato salad, healthy salad, summer recipe, meal prep

Find it online: https://alexandrarecipes.com/potato-salad-arugula-peppers/